Eating for Healing: Hearty Mung Bean and Barley Soup
Nothing beats winter’s chill quite like a warming bowl of soup. Add some mung beans, barley, and winter vegetables and you’ve got yourself the perfect healing recipe. Bonus points if you enjoy it while toasting your toes by the fire.
Ingredients:
2 Tablespoons olive oil
1 onion, chopped
1/2 cup cherry or grape tomatoes, chopped
1 cup butternut squash, cubed
1 small eggplant, chopped, optional*
1 1/2 cups Chinese pearl barley, rinsed well
1 1/2 cups mung beans, rinsed well
10 cups vegetable broth or water
Salt, to taste
*eggplant can be removed or substituted with your vegetable of choice. Carrots and zucchini would also work well in this recipe.
Directions:
Heat a stock pot over medium-high heat for 20 seconds. Add the oil and the chopped onion. Salt to taste. Then add the tomatoes. Mix well and allow the tomatoes to break down, 3-4 minutes.
Add the chopped butternut squash, eggplant and/or other vegetables, barley, and mung beans. Mix to incorporate. Then add the broth or water. Bring to a boil.
Lower the heat to a simmer and cover with a vented lid until the barley and mung beans are fully cooked, about 45 to 60 minutes. Add additional liquid if you prefer a more soupy broth. Add salt to taste, and/or season to your liking.
Go Beyond!
Learn more about mung beans and barley, a power duo!
Year Round Cooking: Chinese Pearl Barley Two Ways
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