Mung Bean Soup
Ingredients
- 200 g mung beans
- 500 g beef - cut into small pieces
- 3 carrots - cut into strips
- 2 potatoes - diced
- 200 g beef bones for stock
- 4 cloves of garlic
- 2 onions - chopped
- 3 spring onions - cut to taste
- 5 cm cinnamon
- 5 clove seeds
- 5 cm ginger - crushed
- 1 nutmeg - crushed
- Salt, sugar, pepper to taste
- 2 litres of water
Cooking Instructions
- Wash the mung beans and soak overnight. Drain and set aside.
- Boil the beef bones and meat, adding salt to taste. Bring to a boil, then remove any foam.
- Add ginger, cinnamon, nutmeg, and clove seeds. Boil until the meat is tender.
- Add mung beans and carrots, followed by potatoes.
- Sauté the garlic and onion until fragrant. Add the spring onion to the meat stew pot. Season with salt, sugar, and pepper to taste. Do a taste test.
- Cook until the flavours are absorbed, and everything is tender and thoroughly cooked. Serve warm, garnished with a sprinkling of fried onions.
- This body-warming soup, rich in high protein content from mung beans and meat, is now ready to be enjoyed!
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