Green Mung Bean Soup Recipe

Place mung beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse the beans.

Heat a Dutch oven over medium heat and add the olive oil. Stir in onion carrots and celery; cook until slightly soft about 5 minutes. Increase heat to high and add the beans chicken broth water ham bone garlic cloves garlic powder and onion powder. Bring to a boil. Reduce heat to low; simmer stirring occasionally until beans are soft about 45 minutes.

Take ham bone out of the pot and remove any meat still on the bone; return meat to the pot.