Best Green Mung Bean Soup With Fish And Shrimp Recipes

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GREG'S BROCCOLI CHOWDER SOUP WITH FISH



Greg's Broccoli Chowder Soup With Fish image

My friend Greg would invite the gang over for a bowl of this quick and delicious soup which I am told came from another friend who found it in a Campbell Recipe Book.

Provided by karen in tbay

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons margarine
1 cup sliced celery
1 cup chopped onion
2 minced garlic cloves
1/4 cup white wine (optional)
1 (10 ounce) can condensed cream of broccoli soup
1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can celery soup
2 cups milk
1 lb fish, cut into 1-inch cubes (firm whitefish)
2 tablespoons diced pimentos or 2 tablespoons red peppers
1 dash cayenne

Steps:

  • Melt margarine, add celery, onion and garlic. Cook til soft.
  • Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.

Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5

SWEET GREEN (MUNG) BEAN SOUP



Sweet Green (Mung) Bean Soup image

A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I've even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway *grin*)!

Provided by WaterMelon

Categories     Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup dried mung beans
1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
4 -5 cups water (about)
1/4 cup white sugar (about)
3 -4 pandan leaves (optional)

Steps:

  • Wash the beans, drain.
  • Put beans in saucepan with lid, cover with water.
  • Cover with lid, simmer for about 15 minutes over low heat.
  • Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
  • After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
  • Just before serving, add the coconut milk.
  • Serve hot.

Nutrition Facts : Calories 449.7, Fat 1.7, SaturatedFat 0.1, Sodium 53.8, Carbohydrate 86, Fiber 18.9, Sugar 24.9, Protein 26.1

MUNG BEAN SOUP (CROCKPOT)



Mung Bean Soup (Crockpot) image

Very low calorie soup that is good. I asked at the store for mung beans and they said bean sprouts were the same thing. I believe this is another version of the WW 0 point soup, using different vegetables. Recipe source: local newspaper

Provided by ellie_

Categories     Vegetable

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb bean sprouts (recipe called for mung beans, see note in description)
6 cups vegetable broth (I used 6 chicken bouillion cubes and 6 cups of water) or 6 cups chicken stock (I used 6 chicken bouillion cubes and 6 cups of water)
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon coriander seed (recipe called for cumin seeds)
2 garlic cloves, minced
1 tomatoes, chopped
1/2 lb spinach, washed and chopped
2 tablespoons lemon juice

Steps:

  • Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
  • Add spinach and lemon juice and cook on high for 20-30 minutes.

Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 8.9, Fiber 2.8, Sugar 4.2, Protein 2.9

WHOLE MUNG BEAN SOUP WITH RICE



Whole Mung Bean Soup With Rice image

I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.

Provided by Tessa Morales

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup mung beans
1 cup basmati rice
1 piece gingerroot
2 tablespoons flaked coconut
1 bunch cilantro
1/2 cup water
3 tablespoons ghee (clarified butter)
1 cinnamon stick
5 whole cardamom pods
5 whole cloves
10 whole black peppercorns
3 whole bay leaves
1/4 teaspoon turmeric
1/4 teaspoon salt

Steps:

  • Wash mung beans and rice until water is clear.
  • Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
  • Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
  • Add blended items to spices, then turmeric and salt, stirring until lightly browned.
  • Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
  • Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

Nutrition Facts : Calories 445.1, Fat 12.6, SaturatedFat 6.9, Cholesterol 24.6, Sodium 178.5, Carbohydrate 67.8, Fiber 11.4, Sugar 1.5, Protein 17

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