KMB Stew


2 cups mung beans, soaked for at least 3 hours, drained and rinsed

1.5 cups bone broth, heated

1.5 cups water, boiled

1/4 cup avocado oil or coconut oil

1 medium onion, diced

3 cloves garlic, minced

2 Tbsp ginger, finely grated

2 sweet potatoes, chopped into small cubes

2 stalks celery, finely chopped

2 carrots, finely chopped

1 bunch kale, roughly chopped

1 tsp turmeric powder

Cayenne pepper, to taste

Himalayan salt or celtic sea salt, to taste


Put the beans in a medium saucepan and add just enough water to cover the beans.

Place on stove and bring to a boil. If you get some white foam on the top, scoop that off.

Once boiling, let simmer on low-medium heat for 15 minutes, or until the water has evaporated and the beans become soft.

While the beans are cooking, in a large saucepan add the oil, onion, garlic and ginger. Cook until the onion is translucent.

Add in the sweet potatoes, carrots, celery, turmeric powder, cayenne pepper, and cook for 5 minutes, occasionally stirring.

Add the mung beans and cook for another 5 minutes to incorporate everything.

Pour in the bone broth and boiled water.

Add the kale, stirring for a minute or two.

Add salt to taste and simmer for 10-15 minutes, until the veggies are soft.