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This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Aduki Mung bean soup 1/3 cup olive oil
2 large onions, quartered
8 large cloves garlic
6 ribs celery, peeled and cut in thirds
2 large red peppers, seeded and quartered
1 bunch flat parsley, stems and all
1 bunch cilantro, tough stems cut off
1 cup mung beans
3 cups canned crushed tomatoes
2 cups dry red wine
12 cups (3 quarts) water
3 tablespoons bottled hot sauce, or more to taste
6 bay leaves, or 1 teaspoon ground
2 tablespoons paprika
1 teaspoon turmeric
Salt to taste
2 tablespoons cumin
2 tablespoons oregano
Heat the oil in a heavy pot. In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add ground mixture to the hot oil, and sauté until translucent. Add all but last 2 ingredients, and bring to a boil. Reduce the temperature to medium and cook, covered, 2 hours, stirring occasionally. Stir in the cumin and oregano. Adjust consistency and seasonings. Serve hot. Makes a dozen ample servings.
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