Calming Turmeric Mung Bean Soup
[Vegan]

Instant Pot Instructions:

1. Prep and measure out all of the ingredients.
2. When everything is measured out, press the saute button on your Instant Pot and let the inner pot heat up for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt, and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used up).
3. Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot. Turn off the pot and add the water. Stir one more time and lock the lid into place, making sure the nozzle is in the sealing position.
4. Set the timer for 15 minutes, using the manual setting. When the timer goes off use the natural release method. When all of the pressure is out of the pot, take off the lid and add the parsley and ume plum vinegar.

Stove Top Instructions:

1. Prep and measure out all of the ingredients.
2. When everything is measured out, heat a large pot over medium heat for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used).
3. Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot.
4. Add the water and stir again. Bring to a boil, turn down the heat and place a lid on the pot at an angle. Simmer for 25 - 30 minutes, until the veggies and mung beans are soft.
5. Take off the lid and add the parsley and ume plum vinegar.