Sprouted Mung Bean Soup with Vegetables

Serves: 3

Sprouts

1 cup mung bean, overnight soak

Sprout for 2 days.

Yields: 3 cups mung bean sprouts

Crushed Tomatoes

2 pound tomatoes 

Boil large pot of water.

Make x on each tomatoes.

Add all tomatoes to the boiling water and leave them for 2 minutes. Fish out all tomatoes, remove the skin and seeds. Crush the tomatoes using potato masher.

Soup

2 tbsp olive oil

1 and 1/2 cups onion, chopped

Heat oil in a pan, add onion, sauté for 5 minutes in medium flame.

1 cup celery, chopped

1 cup carrot, chopped

3 cloves garlic, grated

Add celery, carrot, garlic, sauté for 5 more minutes.

1/2 tsp turmeric powder

Add turmeric powder, stir to combine.

1 cup zucchini, chopped (1 large)

1 and 1/2 cups green beans, chopped (8 ounces)

28 ounces crushed tomatoes (2 pounds of fresh tomatoes)

8 cups water

zest from 1 lemon

3 tbsp lemon juice (juice and zest of 1 lemon)

2 and 1/2 tsp salt

2 tsp ground black pepper

8 spring fresh thyme

Add zucchini, green beans, crushed tomatoes, water, juice and zest from 1 lemon, salt, ground black pepper, fresh thyme, stir to combine. Simmer over medium heat for 15 minutes.

1 and 1/2 cup sprouted mung beans

3/4 cup quinoa

Add sprouted mung beans, quinoa, stir, allow to boil and simmer for 20 more minutes. 

Taste Note: Tastes AWESOME

Source: runningtothekitchen