| 7 | 60 | 227 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 8 |
| 2 cup | Mung beans, raw |
| 6 cup | Water |
| 4 potato | Potato |
| 3 large | Carrots |
| 1 medium | Yellow onion |
| 1 tbsp | Garlic powder |
| 2 tsp | Salt |
1. Soak mungbeans overnight. Drain and rinse.
2. Dice onion and garlic into small pieces.
3. Slice carrots into thin rounds and potatoes into small chunks.
4. Add beans, water, and remaining ingredients to large pot.
5. Bring pot to a boil, stirring occasionally (Add more water if needed to prevent sticking or burning).
6. Lower heat to simmer and continue cooking for 45 minutes to an hour or until mung beans are soft and have begun to dissentegrate into broth.
7. Remove from heat. Enjoy!
| Meat Alternative | 0.4 |
| Vegetables | 1.8 |
