Aduki Mung Bean Soup
Author: Levana Kirschenbaum
Serves: 12 servings
- ⅓ 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=166245
3.2.2704