Recipe of Homemade Hearty mung bean and rainbow Swiss chard soup

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hearty mung bean and rainbow swiss chard soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:

1. Take carrots, peeled and chopped
2. Take Swiss chard
3. Get mung beans
4. Get onion, chopped
5. Prepare olive oil (better if extra-virgin)
6. Prepare turmeric
7. Get cumin
8. Take ground coriander
9. Make ready vegetable bullion
10. Make ready bay leaves
11. Make ready Dried parsley
12. Take Black pepper
13. Take Salt
14. Get butter
15. Make ready coconut milk
16. Take strawberry jam (or other conserve)
17. Make ready umeshu or lychee wine (or any fruity wine)

Instructions to make Hearty mung bean and rainbow Swiss chard soup:

1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!

So that is going to wrap this up for this special food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!