4tbspOlive OilOrganic Extra Virgin (my preference)
1 c. CeleryChopped
1/3OnionDiced (I like red!)
3Garlic Cloves Peeled and minced
3/4c. Mung BeansCooked (see first instruction)
1 1/2c. CarrotsPeeled and chopped
1/2Purple Cabbage Optional to add in Kale also
1 c. Broccoli Floriets
1 1/2 c. OkraChopped or full
2tsp.Pink Himalayan Salt
To cook mung beans: Boil a pot of water and then add in the mung beans. Let sit for 15 minutes. Then drain and rinse. Add mung beans back into the pot with 1 1/2 cups of water and bring to a boil and then let simmer for about 20 minutes or until beans are fully cooked.
In a large soup pot, saute the chopped onions and garlic in the olive oil over medium-high heat for 1-2 minutes.
Add in the carrots and celery and saute another 4 minutes.
Add in the cabbage/kale blend and continue sauteing for 3 more minutes.
Add in the 6 cups of water and the cooked mung beans. and then salt, pepper, and paprika. Bring to boil and let simmer for about 5 minutes, stirring often.
Add broccoli, zucchini, squash and okra and bring to another boil and let simmer another 3-5 minutes.
Taste soup and add in parsley, thyme, or any other desired herbs and spices.
Best served immediately but can be kept in the fridge up to a week and in the freezer up to 6 months.