Friday, January 7, 2011

Crock Pot Mung Bean Soup - 3 Points

First day back at work after a wonderful vacation...I was definitely not going to feel like cooking. So, I planned ahead and left a hearty soup in the crock pot. The house smelled unbelievable when I walked in the door, and the soup was tasty.

Crock Pot Mung Bean Soup
1/2 lb dried mung beans
1 onion, chopped
2 cloves garlic, minced
1/2 lb pork roast, cubed
1 medium tomato, chopped
3 chicken bouillon cubes
1/2 lb collard greens
5 tbsp soy sauce
1 tsp red pepper flakes

1. Soak the mung beans overnight in a medium sized bowl; use enough water to cover plus two inches.
2. Drain mung beans and rinse in warm water. Add all ingredients to crock pot; add enough water to cover.
3. Cook on low heat for twelve hours or on high heat for 6-7 hours.
4. Yields 10, 3 point servings


  1. I like mung beans (especially in Moon Cake!). This recipe sounds soooo good, too.

  2. I've actually never cooked with mung beans before, but I love crock pot soups! Hope you have a great weekend!

  3. Please, please, please try this soup. It is one of my all-time---seriously---all-time favorite soups. Great hot AND cold.--(Stone, the best friend)

  4. Thanks, everyone! It was my first time cooking with dried mung beans; I will certainly use them again.


Thanks for your comments!