We are loving our pressure cooker — best Christmas gift, thanks dad! My husband got the flu so I was on the hunt for some curative soups. This one caught my attention while I was flipping through a Christmas gift from him — JL Field’s new cookbook Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes.
I’ve never used mung beans before but wondered when I saw them next to the lentils I normally grab on trips to the market. The mung bean is highly nutritious with protein, fiber, potassium, iron, and magnesium. It is a hardy bean and this recipe is packed with other healing ingredients such as sweet potato, onion, garlic, carrots, collard greens, and our favorite turmeric.
One of the reasons I think I noticed this recipe so quickly was that I had seen it before! I receive a weekly email from GetWasted.com and they were featuring this same recipe from JL’s new book a few weeks ago. Considering that it was brought to my attention twice, I knew this was the soup that would help my husband recover. To find the recipe use the link below — one note, I had to add additional time in the pressure cooker, the eight minutes suggested left the beans a bit crunchy, adding an additional five made them perfect for us.
It’s funny how I still long for warm soups during the winter, even with the windows open and 75 degrees outside in sunny Florida. Our bodies are conditioned to certain foods — I guess that’s why we crave pumpkin flavored everything in October! Maybe it’s also tied to that longing I mentioned in my last post, to head north to be closer to family. I made a commitment to Effortlessness this year (see 1/1/15 post) — I’m finding it difficult to BE that word while making this decision…