CF, DF, EF, FF, GF, MF, NUTF, SALF, SOY, SUF, YF
Add the ingredients to a large stock pot. Cover with water or stock and add 3-4 inches more water/stock. Add your preferred spices to taste. Let come to a boil, then simmer on low 2 hours, stirring once in a while so the bottom of the pot doesn't burn. Taste test and adjust seasonings. Add any extra water/stock as needed. Once the soup has thickened considerably and the rice and beans are cooked, eat as is OR puree in batches in a high speed blender. Serve and enjoy!
This is a simple recipe using cooling mung beans and millet. In TCM, mung beans and millet are often used to cool down the stomach, such as with gastritis, heartburn and acid reflux. Of course, you don't have to have those things to enjoy millet and mung beans or this soup!!!
There are many variations you can do to change this soup up. Oh, and although this is called soup, think of it more as a one-pot meal ;)
Variation: If you'd like to add extra cooling power and give your soup a tomato-y feel, add in 4-6 chopped tomatoes and/or 2 cups tomato sauce.
Variation: As the soup cooks, the mung beans will break down and lend a thickness much like potato. For extra thickness, you can add in 1/2 cup cooked mashed potatoes to the soup once it has cooked OR add in 2-3 diced potatoes to the soup and then puree the soup in batches.
When it comes to veggies, you can really add anything you want. No need to make the veggies look pretty, just chop any ol' way, especially if you are going to be pureeing everything.
When it comes to spices, it's really what gives the flavoring and taste to the soup, as both mung and millet are neutral in taste. Lemon pepper, curry, Thai spice, Italian seasoning, herbes de provence, BBQ, etc., each one adds their own special flair. If you're wondering how much to add, sprinkle some in, stir, let soup cook for flavors to blend, taste test, and adjust.
Variation: You can use an equal amount of jasmine or basmati rice instead of the millet. Sprouted mung beans are fine to use too :)
Variation: Millet & Mung Bean Congee: to make a healing congee or porridge, you'll want to use 1/2 cup millet or rice + 1/2 cup mung beans + 8-9 cups of water or stock. Forget the veggies. Simmer on low 2-4 hours OR on low in a crock pot for 8-12 hours. This watery soup can be used when you're under the weather (cold, flu), when you're not that hungry or can be used as nourishment during a fast. You can leave out the spices and eat it plain, or add in a few tsp dulse or kelp powder. Making it without spices (plain) means you can eat also this in the morning sweetened with stevia.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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