Mung bean soup is a rich and delicious soup. Archaeological evidence suggests that mung bean seeds were used in the Punjab of India 4,500 years ago and grow easily in the tropics. But mung bean soup is tonic for adults and especially children. For example, mung bean is very useful for the stomach, for weight loss, for increasing muscle mass in bodybuilding, lowering blood pressure and very useful for the heart. If you make mung bean soup for small children, you can mix it with an electric mixer to make it easy for them to eat. Mung bean soup can also be considered a light meal. Today in cook plans , we will teach you a very delicious mung bean soup. Join us.
- Peeled barley: 300 grams
- Chicken breast: 1 piece
- Mung bean: 100 grams
- Onion: 2 pieces
- Carrots: 2 pcs
- Potatoes: 1 piece
- Tomato paste: 1 tbsp
- Salt and black pepper, red pepper, bay leaf: To the extent necessary
- Parsley and lemon juice: To the extent necessary
First, leave the mung bean to soak for an hour. If you use barley, wet it. If you use barley, it does not need to be soaked. Grate carrots and potatoes as desired.
Wash the onion and chop it finely and put it in a pot and fry it with a little oil, turmeric and black pepper, then add the chicken breast and add 1 bay leaf, then pour water on it and let the chicken breast cook.
When the chicken breast is cooked, take it out and shave it and put it back in the pot. Remove the fragrant leaves as well. Discard the pre-soaked mung bean juice and add it to the chicken breast with the carrots and chopped potatoes and let the vegetables cook.
When all the ingredients are cooked, add the flaked barley, fry it in a pan with a little tomato paste oil, then pour it into the soup and stir, and let the ingredients cook well for another 20 minutes.
When our soup thickens, you can mix it with a mixer. Measure the salt of mung bean soup and add some red pepper. At the end of cooking, add some sauteed parsley with lemon juice, then serve and serve.