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Ingredients
- 1/2 cup black rice
- 1 cup mung beans
- 1 zucchini diced
- 1 parsnips diced
- 2 carrots sliced
- 1/2 lb. string beans cut in 1 inch sections
- 2 celery stalks diced
- 3 Tbsp. olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1/4 cup mirin or a sweet white wine
- 2 tbsp. coconut aminos
- 12 cups low-sodium broth of your choice
- 1/2 tsp. celtic sea salt or to taste
- 2 tbsp. less sodium miso
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh oregano chopped
- 1/2 cup fresh green onions for garnish chopped
- 1 piece smallof kombu 2″ X 1″
Ingredients
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Instructions
- Heat olive oil in a large soup pot and toss in garlic and onions. Sauté until slightly golden.
- Add in coconut aminos and mirin and let simmer for 15 minutes.
- Add in 10 cups of broth. I did half chicken and half vegetable because chicken adds so much flavor.
- Rinse black rice and mung beans. Toss in.
- Add in miso, salt, parsley, oregano, rosemary, thyme and kombu.
- Bring to a boil and let cook on medium to low for about 40 minutes or until black rice and mung beans are almost cooked. Leave pot covered or slightly covered. Mix every 8-10 minutes.
- Remove sprigs of rosemary and thyme.
- Toss in carrots, zucchini, celery, parsnips and green beans. Cook on low for 15 minutes. When vegetables are still a little crunchy, turn off and leave covered for 15 minutes or when ready to serve.
- Top with green onions and enjoy!
- If the rice has absorbed a lot of water by the time you serve, add in another 2 cups of broth.
Recipe Notes
Use organic ingredients, if possible. A forbidden rice or black rice provides many antioxidants as well as fiber and protein. Mung beans are a highly nutritious bean packed with protein, fiber, iron, vitamin C and calcium. This is a great way to lightly introduce some Asian flavors to your family as well as get in a lot of vegetables, herbs, protein and fiber!
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Vegetable Mung Bean Soup
