Vegan Peeled Split Mung Bean Soup or (Soup Base for meat eaters)
1 400g package Thai dried split mung beans(usually $1.50 at the oriental shops)
3 tablespoons olive oil(or bacon grease if desired)
1 onion, finely chopped
3 cloves garlic, minced
2 packets taco seasoning
1-2 TBSP Black Pepper
1 TBSP Better than Bouillion(Vegetable base)
1/2 to 1 teaspoon crushed red chili flakes
pinch of cayenne
1 teaspoon salt, or to taste
Garlic and onion powder to taste
1 cup rice
6 cups water(or fluids/milk/desired stock)
Liquid Smoke(never measure this but 1/2-1 tsp.
Rinse the mung beans, cover with several inches of water, and soak for 6 hours or overnight. Drain and rinse, then add fluids and all remaining spices.
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for a few minutes until the onion is soft. Add remaining fluids that weren't used in next step bring to boil add rice(time to end with next step).
Marry in the mung bean/spice mix to your sauted onion and garlic, bring to a boil for 15-20 minutes.
Allow soup to sit for 15 minutes then serve(during the rest phase is when I do the final season to taste)
Follow on ideas, peas and corn are well suited to this soup, also chicken stock with chicken would make for an awesome thick and hearty chicken soup. My wife keeps wanting me to add stewed tomatoes in as part of my fluids but I am not feeling it. Diced Jalapenos would also be a sure fire option.
In the vegan version outlined above tastes great all on its own as a nice and hearty soup, but this has so much potential for anyone to make this recipe their own crowd pleaser. Serves about 8 if used as a main course.