Iraqi mung beans soup is very healthy and nutritious. Iraqi people cookthis soup with rice. I decided to make a vegetable soup with these beans. Soak beans for a few hours before you start cooking. If you have not done that, pour hot water over the beans and set aside for 30 minutes.
Iraqi Mung Beans Soup – شوربة ماش
- 1 cup mung beans soaked in water for 12 hours
- 4 cups water
- 1/2 cup white rice
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 cup chopped flat-leaf parsley
- 1/2 cup celery, chopped
- 1 teaspoon salt
- 2 tablespoons dried mint
- 1 teaspoon ground black pepper
- Juice of 1 lemon
Rinse the beans and discard water. Heat water in a deep pot and drop the beans. Bring to a boil and reduce heat to medium. Cook for 20 minutes. Skim off the mung beans green skin that floats to the top and discard.
Add rice and all the vegetables, and cook for 20 minutes until rice is cooked. Season with salt and pepper and stir.
Add the lemon juice and taste to adjust the salt and pepper.
You can add chicken stock and diced chicken if not vegetarian.