Deconstructed Moong Bean Soup
I am really proud of my recipe today, even though it is incredibly simple. I am sure other people have done this before, but I feel like I invented it. So I'll just continue to pretend I did. I finished off my big bag of moong beans. I started out by making some moong bean soup with dry beans, frozen corn and artichoke hearts, kale stalks, carrots, and garam masala, kind of based off my Indian-Spiced Yellow Split Pea Soup. Then after I ate it all, I wished I could make more but I was out of most of the ingredients. So I created this super-awesome recipe that I shall call "deconstructed soup." Deconstructed Moong Bean Soup Soup: Dried moong beans Water Seasoned salt Optional -- garlic, curry powder, garam masala Raw spinach Raw broccoli and cauliflower Nutritional yeast Cook moong beans until soft, about an hour. Cook longer than you think you should -- they'll get cooked, but then add more water and keep cooking so they really break down and get creamy. Make a bed of ...