Spinach, Mung Bean and Potato Soup

Spinach, Mung Bean and Potato Soup

A few simple ingredients can yield such nourishing sustenance especially on a cold night or helping to ward off cool weather viruses. This is one of those soups.

Spinach, Mung Bean and Potato Soup Recipe
    Servings
    4
    Cook Time
    50minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4
    Cook Time
    50minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon olive oil
    • 1 large yellow onion, chopped
    • 1 celery stalk, chopped
    • 1 large carrot, chopped
    • 2 garlic cloves, chopped
    • 1cup dried mung beans*
    • 2 yukon gold potatoes, cut into 1-inch pieces
    • 5cup vegetable broth
    • 1tablespoon soy sauce or tamari
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 4cups baby spinach
    Instructions
    1. Heat the oil in a large saucepan or stock pot over medium heat. Add the onions and the following 3 ingredients (through garlic ) and sauté until softened, about 5 minutes, stirring occasionally. Add the mung beans and the following 5 ingredients (through black pepper). Bring to a boil, reduce heat and simmer for 40 minutes until mung beans and potatoes are tender. Check occasionally and add more broth or water as needed it gets too low. Add in the spinach and serve once spinach has wilted.
    Recipe Notes

    *You can substitute brown or green lentils for the mung beans.

    Kale or turnip greens are a great alternative to the spinach.

    Try adding in some cooked brown or white rice to your bowls of soup for a bit more substance.

    Leave a Reply