| 14 | 104 | 364 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 1 h 30 min | 1 |
| 6 cup | Mung bean sprouts, raw |
| 6 cup | Water |
| 9 clove(s) | Garlic |
| 1 medium | Yellow onion |
| 1 tbsp | Ginger, ground |
| 1 tbsp | Lemongrass (fresh) |
| 1 tsp | Cumin |
| 1 tsp | Turmeric, ground |
| 1/2 tsp | Cinnamon |
| 1 tsp | Garlic powder |
| 1 tsp | Salt |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Ginger, ground |
| 1 tsp | Black pepper |
1. Soak mung beans overnight. Drain and rinse.
2. Dice onion and garlic into small pieces.
3. Add onion and garlic to soup pot.
4. Mince lemongrass into very small pieces.
5. Add all ingredients to large pot.
6. Bring to boil on stovetop, stirring occasionally to ensure it doesn't stick to bottom or burn (add extra water as needed).
7. Reduce heat to low simmer and continue cooking until mung beans are soft and have begun to disintegrate.
8. Enjoy!
| Vegetables | 7.2 |
