Mung Bean Bulgar Soup

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Ingredients
Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water

Directions
1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.

Mung Bean & Bulgar

So here’s two ingredients I haven’t really cooked with. I wasn’t sure what to do with them, so this is what I came up with! Hope you enjoy my cooking experiment.

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Ingredients

  • 1/2 cup Bulgar
  • 1/4 cup mung beans
  • 1 to 1 1/2 cups of water
  • 3 stalks of asparagus chopped
  • White onion to taste
  • 1/4 cup Low Country Spice
  • Pepper to taste

Directions

  • Start with 1 cup of water in slow cooker
  • Place all ingredients in the cooker
  • Cook on low heat for 1.5 hours – add 1/2 cup of water continue to cook on low heat for another 1.5 hours

Ideas for serving

  • Eat just as is
  • Use as filling for taco or tortilla with additional fixins’
  • Form together and fry in pan to make patties