The almighty healing food, mung beans are the base of this brothy protein-rich soup. Garlic, ginger, and spices are cooked slowly to make them more easily digestible so that they can kindle the digestive fire without creating too much heat in the system. This is great for anyone in need of a comforting bowl of immunity-boosting soup and is especially good for acute illness, post-surgery and postnatal recovery.
Easy Directions
1) Large pot + Mama’s Mung Bean Soup + 6 cups water*
2) Bring to a Boil & Simmer over low heat for 30 minutes, stirring occasionally
3) Top with a generous amount of ghee, fresh lemon & cilantro to serve. Serve over rice for a heartier meal.
*Consider adding 2 cups of local, seasonal vegetables.
Ingredients: yellow mung beans*, dehydrated carrot*, coconut milk powder* (coconut), garlic*, coconut oil* (coconut), fresh ginger*, cumin seeds*, turmeric powder*, black pepper*, sea salt, asofoetida
* organic
Contains: Coconut
288 g / 10 oz
4-month refrigerated shelf life
Learn more about how to use our mung bean soup here
Seasonal Ingredient Suggestions
Spring: Asparagus, Carrots, Spinach, Peas, Baby Turnips, Collard Greens, Beets & Beet Greens
Summer: Summer Squash, Chard, Corn, Green Beans, Okra
Autumn: Sweet Squashes, Collards, Kale, Beets, Carrots, Spinach
Winter: Sweet Squashes, Beets, Carrots, Kale, Mustard Greens, Turnips
Elemental: Balancing/Nourishing
