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 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.