Garden-Fresh Vegetable Soup Recipe

In honor of it being Fresh Veggies Day (June 16), I decided to make a soup from mostly fresh vegetables straight out of the garden. Some came from my garden and some came from a friend's garden. The fresh vegetables from the garden that I used were tomatoes,onion, eggplant and green beans. I made the soup with mung beans and black rice. It turned out to be delicious.

Here's the recipe. But because I like to make for a week at a time, the quantities noted are for a week's worth of soup for one person. Quantities used may not be exact.


4 cups dried mung beans
3 cups black rice
12 cups of vegetable broth or water
5-6 garden tomatoes, quartered
2 small garden onions, diced
1 whole garlic, minced
10 garden pearl onions
5 eggplants, sliced
2 bags of cut green beans from the garden
2 to 3 pounds of frozen kale or spinach (optional)


Soak the mung beans overnight and then rinse and drain the beans. Put in the pressure cooker, cover with water and cook at low pressure for 9 minutes. Empty mung beans into a stock pot for making the soup.

Put black rice in the pressure cooker and add 4-1/4 cups of water. Cook on high pressure for 22 minutes. Then empty the rice into the pot with the mung beans.

Add vegetable broth or water and then add remaining vegetables. Stir well and add spices. Stir again after adding the spices.

Bring to a boil and then put on simmer. Cook until eggplant and green beans are tender.

Enjoy! And get out and celebrate Fresh Veggies Day!