Another year and another splendid spring that invites me outside to go for long runs, garden and just lay down in the lush grass amongst the dandelions.
The weather also inspires me to create recipes that nourish and energize the body and soul.
Black beans and mung beans are powerhouses in terms of providing nutrition to your body. Together they make an amazingly simple, creamy, and protein-rich soup that I fell in love with.
This is a very low-fat and energetic vegan soup without any dairy.
First of all, my best tool in the kitchen is the Instant Pot, it does make everything easy and simple to pull together. Second, the flavor in the soup is from a bunch of cilantro, garlic, and some heat from jalapeno pepper. I have also added dry oregano. Finally, the toppings are what give this soup some freshness and spark so chop up some fresh herbs, tomatoes, onions, and avocado.
Black Bean and Mung Soup
Black beans and mung beans are powerhouses in terms of providing nutrition to your body Together they make an amazingly simple, creamy, and protein-rich soup
Ingredients
- 1 cup dry black bean – soaked overnight
- 1/2 cup dry mung bean – soaked overnight
- 1 finely chopped onion
- 1 whole bunch of cilantro
- 5 cloves of garlic
- 1 Jalapeno pepper
- 1 tbsp dried oregano
- 1 tsp cumin powder
- 1 cup vegetable stock
- 1 tbsp olive oil ( optional)
- Salt
- Black pepper
- Lemon
- Chopped red onion
- Chopped tomatoes
- Chopped green scallions
- Chopped Avocado
- Lemon juice
Toppings
Directions
- Rinse the overnight soaked beans, add to instant pot, cover to water and pressure for 25 mins. Let it self release the pressure and check on the softness.
- Put all the toppings together in the bowl, add salt to taste and refrigerate.
- In a heavy bottomed pan, add olive oil ( if using) and saute the onions until soft
- In a food chopper coarsely chop the cilantro ( with stems), garlic and jalapeno.
- Add the cilantro mixture to the onions and continue to saute. Use a tbsp of water if the mixture sticks to the bottom of the pan
- Add the beans and the vegetable stock and bring the mixture together to a boil.
- Add cumin, salt and oregano and let it simmer covered for about 20 mins.
- Check the consistency of you soup and adjust the water.
- Use the back of a wooden spoon to mash some of the bean to make the soup thick and creamy. Alternatively, you can take out a cup of so and run it through a blender and add it back.
- Add black pepper and check seasoning again.
- Finish with lemon juice.
- To serve, ladle into a bowl and top with the mixture for toppings. Serve with a crusty bread or eat as it.
- Root Vegetable Biryani
- Bamchount – Kashmiri curried apples
- Nunar – Purslane Kashmiri Style
- Miso Ginger vegetable soup
- Black Bean and Mung Soup
- Stacked Eggplant with Garlic Yogurt
- Palak Tofu – A creamy rendition of Spinach and Tofu
- Kadoo Borani – Afghan braised pumpkin
- Karela Fry ( A Bitter Gourd Sabzi)
- Preserved Mini Peppers
Sharing at
Food For The Soul 
I have never seen such a beautiful pot of lentils soup!!
LikeLike
😄 thank you Dee 🙏
LikeLiked by 1 person
Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow.
LikeLiked by 1 person