Instructions: Another from Fatfree and Delicious by Robert Seigel. I have made this a couple times and we liked it very much. Leftovers are good for lunch. Would also work well for a potluck.

Sort and soak mung beans overnight in three times their volume of water.

Drain and discard soaking water, rinse. Dissolve broth powder in hot water to make stock. Saute garlic and onions in a little water or stock in a large skillet. Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir occasionally.

Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.