Sprouted Mung Bean and Chard Soup

This soup – full of healthy vegetables, beans and spices – is sure to warm you on even the chilliest of winter days. Enjoy!

Sprouted Mung Bean and Chard Soup


1 – 2 Tbs. Napa Valley Grape Seed Oil

1 large yellow onion, diced

1 stalk celery, chopped

2 cloves garlic, diced

1/2 tsp. Frontier Curry powder

1/2 tsp. Frontier turmeric

1/2 tsp Frontier Cumin

1/8 tsp. Frontier Red Pepper Flakes

1 pkg. Imagine No- chicken broth

4-5 Red skinned potatoes, diced (bite-sized)

1/2 Cup Tru Roots Sprouted Mung Beans

1/2 Cup Alter Eco Tri-colored Quinoa, rinsed


Saute onion, celery, and garlic in a soup pot.  As onion becomes translucent, stir in spices.  Continue stirring for about a minute.  Add broth, potatoes, mung beans, and quinoa.  Bring to a boil.  Reduce heat and simmer with lid canted on pot until potatoes and mung beans are tender.  Serve.  Leftovers are even better the next day.

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