This soup is hearty, healthy, and has lots of varying textures.
Did you know that when you have bean sprouts — on a sandwich, in soups, in stir fries — those are the sprouts of mung beans? This recipe uses the bean, not the sprout. This recipe calls for whole dried beans, but they are sold in the split form as well. You could use a combination of the 2 to get a creamier texture since the split bean will cook faster.
The green papaya is an unripened papaya, and is like a summer squash and rich in potassium. You can usually find them in an Asian or Latin supermarket. For an oil-free recipe, use water or vegetable broth to sauté.
Servings: 4
*You can also use 1 pound of chicken, skinned and cut into bite-size pieces. Can be used instead of, or with tofu. If using chicken, sauté with onion as the first step.