How to Prepare Super Quick Homemade Hearty mung bean and rainbow Swiss chard soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:

1. Get carrots, peeled and chopped
2. Prepare Swiss chard
3. Take mung beans
4. Take onion, chopped
5. Get olive oil (better if extra-virgin)
6. Take turmeric
7. Take cumin
8. Make ready ground coriander
9. Prepare vegetable bullion
10. Get bay leaves
11. Get Dried parsley
12. Take Black pepper
13. Prepare Salt
14. Prepare butter
15. Make ready coconut milk
16. Get strawberry jam (or other conserve)
17. Prepare umeshu or lychee wine (or any fruity wine)

Instructions to make Hearty mung bean and rainbow Swiss chard soup:

1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!

So that is going to wrap this up with this special food hearty mung bean and rainbow swiss chard soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!