Ingredients

Ingredients (use vegan versions):

1 pound mung beans
three-four medium/big potatoes
a cup''s worth of baby carrots
10 oz. of frozen turnip greens
bok choy
1 tablespoon of minced, dried onion
2 tablespoons of powdered ginger
1 tablespoon of garlic powder

Directions:

This is what I made tonight -- I imagine many variations could be made on the following:

1 pound mung beans (I soaked them a lot in advance, though mung beans don''t really need tobe soaked) in lots of water in a LARGE soup pot. Turned on to HIGH.

Meanwhile, I took out three medium/big potatoes (one was HUGE, so really four potatoes) and chopped ''em up into tiny pieces. I put the potatoes into the water (which was boiling by this time).

I chopped up about a cup''s worth of baby carrots and put them in (I imagine regular carrots would work fine.)

I put in about 10 oz. of frozen turnip greens (I imagine, as I understand from someone else on rec food veg, that collardgreens, mustard greens, and kale etc wld all work ok as substitutes).

This didn''t seem like a lot of veggies to me for the big pot I was making (esp. as I wanted lots of calcium) so I put in a couple of leaves of bok choy. It worked fine. In fact, the bok choy plus the carrots may have helped sweeten the turnip greens (many ofthese really dark green stuff taste strong, I dunno about turnip greens normally)

I added perhaps a tablespoon of minced, dried onion (you could use one or two heads of fresh onion, I suppose).

I added perhaps a couple of tablespoons of powdered ginger (some fresh might taste better, tho I''ve never tried it)

I added maybe as much as a tablespoon of garlic powder. (I like garlic)

I let the whole thing boil, stirred it a lot, scooped out the scum from the top from the time I had just beans in it until near the end (this scum is the stuff that gives you flatuence, I think).

when the beans, etc tasted soft and "cooked", I turned off the stove and served it.

Enjoy!

Should take maybe an hour or somewhat more from beginning to end of preparation (maybe less if you have a food processor)

A few chopped up celery sticks would probably work, too (though my pot wouldn''t have had room).

Note that bok choy, too, has calcium (I forget how much, but I seem to recall it had a LOT -- right up there iwht other dark greens)