Re: mung bean soup

The vegs are pretty well spent by the time you complete your stock/broth. I would soak beans overnight in whey or lemon juice and then change to fresh water cooking beans separately, skimming as you go. You could use a crockpot. Then add fresh vegs and beans to stock/broth and finish it off with whatever flavoring spices/herbs you want. You could add some of the bean liquid to the soup as well.