Mung Beans Soup

- 1 bag mung beans (14 oz)
- 6 cups water
- 1 twig fresh rosemary
- salt and black pepper to taste

- 4-5 tblspoons olive oil

- cayenne pepper to sprinkle over after soup is served

- place water, beans, rosemary, salt and black pepper in cooking pot
- bring to a boil, cover with lid, lower heat and simmer for about 45 minutes
- remove from heat, and remove rosemary.
- when ready to serve, reheat and add water if mixture has no liquids left
- place mixture in food processor, add olive oil (or part of it if you are nt using the entire mixture) and blend until creamy
- after you serve, sprinkle over cayenne pepper.