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. I used the 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 (2.5 cup servings)
*You can also use 1 pound of chicken, skinned and cut in bite-size pieces. Can be used instead of, or with tofu. If using chicken, sauté with onion as the first step.
Note: Nutrition information is approximate and will vary based on options used.