Fire-Roasted Tomato & Mung Bean Soup

Directions

1. 1
   Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with 3 cups (720 ml) water and kombu (optional) and bring to a boil.
2. 2
   Reduce heat to medium-low and simmer until tender but not mushy - about 17-23 minutes.
3. 3
   Drain off any excess liquid and set aside.
4. 4
   In the meantime, heat a separate large pot over medium heat. Once hot, add water and onion. Saut for 4-5 minutes or until ender and light golden brown, stirring frequently.
5. 5
   Add carrots and celery and saut for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat. Bring to a low boil.
6. 6
   Once boiling, reduce heat to a simmer and add cooked (drained) mung beans. Simmer for 10-15 minutes more or until all vegetables are tender.
7. 7
   Add greens and cook 5 minutes more, stirring occasionally. Then remove from heat and let rest 5 minutes.
8. 8
   Serve as is or garnish with fresh garlic and parsley for more flavor and cleansing, nourishing benefits. Flatbread or whole-grain bread would make a delicious side as well as the salads linked above.
9. 9
   Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month (or more). Reheat leftovers on the stovetop until hot.