Green Mung Bean Soup
2 cups dried green mung beans, picked over, washed and drained
1 tablespoon olive oil
½ cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
4 garlic cloves, finely chopped
3 cups chicken broth
3 cups water
1 ham bone
1 teaspoon garlic powder
1 teaspoon onion powder
1 package colorful rainbow carrots, thinly sliced, if desired
dollop of sour cream, if desired
Soak the green mung beans overnite in water. The next day, drain the mung beans, rinse them and set aside.
Heat a Dutch oven over medium heat and add the olive oil. Stir in the onion, celery and carrots and sauté for 5 minutes until slightly soft. Increase the heat to high and add in the mung beans, garlic cloves, chicken broth, water, ham bone, garlic powder and onion powder. Bring the pot to a boil and then reduce heat to low. Simmer the beans for 45 minutes or until soft, stirring occasionally.
Take out the ham bone and remove any meat still on the bone and return to the pot. Serve with thinly sliced carrots on top and a dollop of sour cream, if desired.