Monday, May 6, 2013

Meatless Monday; Mung Bean Soup





Today's post is brought to you by: Meatless Monday, Mung Bean Soup, Dr. Oz, and my obsession with Los Angeles. 

As many of us do, we become inspired by things on the internet and television. My inspiration and love of health/wellness comes from Dr. Oz. If any of you have ever watched Dr. Oz, you'll diagnose yourself with every single thing then try every natural remedy that he suggests to fix it all; thus my need to eat "mung beans". As you notice in the picture, "mung" or "mong" or "moong" all mean this tiny green bean.

The mung or moong bean is the seed of Vigna radiata, native to the Indian subcontinent, and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh Cambodia, Laos and India

A little about me and Dr. Oz. As I envision things, Dr. Oz and I are great friends and we hang out in Beverly Hills, have light power lunches and share vitamin water. In real time, I make Mung Bean Soup with potatoes on a shifty stove in the middle of the Arabian Sea (Persian Gulf).


Of course, I started by reading several recipes for Mung Bean Soup online. I didn't print a particular recipe so rolled with what I remembered. It's best to soak the mung beans for 6-8 hours to reduce the cooking time, help them spout and reduce the bitterness. I then rinsed the beans, added more water with salt, Morton Nature's Seasons, pepper, diced onion (about half), and a few cloves of garlic. I have absolutely no idea what that other seasoning is on the right behind the pepper so yeah, that may have been added as well. I cooked the mung beans on med-high heat for 35 minutes or so.




All the ingredients were added except the potatoes. One thing I've learned along the way is to add the potatoes last. I think my mom, great-grandmother, grandmother, or Martha Stewart told me this strategy but again, I didn't take note.

I used one Idaho type potato because I attempted to make a small serving; sliced then diced Mr. Potato.




Afterwards, I added the potatoes to the soup and extra simmer. I would like to tell you how much longer I cooked the soup but yeah, I didn't time it like I should have. I'm going to get better at these food posts one day. Let's just guess; I let them simmer with a top, on with medium heat for 20 minutes. That sounds right and sorta like a cookbook to me.


After simmering, I let it sit for 10 minutes or so to cool and thicken. I did not photo the final result because I was hungry. I just wanted to eat by that point and I did. In my head, this is how the photo would have looked;

Photo credit; www.bongcookbook.com

Doesn't that look great!!!

I really enjoyed the soup. It was a great substitute for meat and very filling. Most of all, I felt like my friend Dr. Oz was right along with me as I prepared and ate my healthy, delicious delight.

Try it, you'll enjoy it.





Tags: "Meatless Monday" "health" "recipes" "cooking" "food" "Dr. Oz" "mung bean soup" "mung beans"

4 comments:

Maybe you can cook some when you swing back this way :)

Dr. Oz has had me trying some things too! I'm always writing down a natural cure for something or telling someone about a supplement Dr. Oz has talked about on his show. Somehow I missed the memo on these mung beans! I need more options for meatless day during the week so I might have to try this out. Thanks for sharing this, Reginia!

And lol at either your mom, grandmom, or Martha Stewart telling you about those potatoes. I believe I've been giving my grandmom credit for things I've seen Paula Deen do smh.

I have not watched Dr. Oz in a while I think I only did one season of his show then never returned. He does speak some truths and I will try this because I am trying a meatless day now to help me lose weight

@Pier Parks

Of course I will.

@Miss Dre, oh how could I forget Auntie Paula. She puts it down in the kitchen.

@Kita - I'm trying to reduce meat intake for overall health. I'm inching towards 40 and I need to be in great shape. Plus it's too hot over here to be chubby.

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