Mung Bean and Kale Soup

Ingredients

• 1 Cup Whole Mung Beans , picked over and rinsed
• 3 1/2 Cups Water
• 1 Teaspoon Kosher Sea Salt Flakes
• 1/2 Teaspoon Ground Turmeric
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Brown Mustard Seed
• 1/2 Teaspoon Organic Cumin Seed
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 2 Cups Kale, chopped
• 1 Teaspoon Ground Black Peppercorns Dustless