Save The first time I made mung bean soup was during a brutal winter cold that left me craving something deeply nourishing. My grandmother had always spoken about the healing properties of mung beans, but I'd never attempted her recipe until that day. Standing in my kitchen, sniffling and wrapped in a sweater, I remember the gentle aroma of toasted cumin seeds instantly warming the air. By the time the soup had simmered to completion, my sinuses had cleared, and I felt the first hint of strength returning to my body.
Last autumn, when my friend Sarah was recovering from surgery, I brought over a container of this mung bean soup. She texted me three days later asking for the recipe, saying it was the only thing that had given her appetite back. I stood in my kitchen smiling at my phone, knowing exactly what she meant. There's something about the earthy beans combined with bright ginger and lemon that feels like a gentle reset for the body. Now whenever anyone in our circle is under the weather, this soup makes an appearance on their doorstep.
Ingredients
- Mung beans: The star of our show needs a proper soak for at least two hours, though I've learned that overnight produces an even silkier texture.
- Fresh ginger: Please don't substitute powder here, as the fresh version creates those essential aromatic oils that open your sinuses and warm your chest.
- Cumin seeds: Toasting these whole seeds before adding other ingredients creates a foundation of flavor that simply can't be achieved with pre-ground cumin.
- Lemon juice: Added at the very end, this brightens everything and brings all the earthy flavors into perfect balance.
- Cilantro: The fresh, citrusy notes of cilantro cut through the richness, though if you're among those who taste soap instead of herbs, flat-leaf parsley works beautifully too.
Instructions
- Awaken the spices:
- Heat your pot over medium and add those cumin seeds, giving them space to dance and release their oils until you can smell their toasty fragrance filling your kitchen.
- Build your aromatic base:
- Add your onion, garlic, and ginger to the toasted cumin, stirring occasionally until the onion becomes translucent and your kitchen smells like heaven.
- Layer in vegetables:
- Toss in the carrots and celery, allowing them to soften slightly and absorb the flavors already in the pot.
- Bloom the spice blend:
- Sprinkle in the turmeric, coriander, black pepper, cinnamon if using, and bay leaf, stirring constantly for about a minute to prevent burning while allowing the heat to activate their essential oils.
- Bring everything together:
- Add your soaked mung beans, tomato, and broth, then let the mixture come to a gentle boil before reducing to a simmer. This is when patience becomes your most important ingredient.
- Allow transformation:
- Cover and let simmer for about 40 minutes, during which time the beans will soften and begin to break down slightly, creating that perfect soup consistency.
- Final touches:
- Remove the bay leaf, then stir in salt and lemon juice, tasting and adjusting until the flavor sings. The soup should taste bright yet earthy, with no single flavor dominating.
- Serve with love:
- Ladle into bowls and scatter fresh cilantro on top, watching how the bright green leaves create little islands of color on the golden surface.
Save On a particularly chaotic Tuesday last month, I'd forgotten about a pot of this soup simmering on the stove while I was on a work call. When I finally remembered and rushed to the kitchen, expecting disaster, I found instead that the extra cooking time had transformed the soup into something even more magnificent. The beans had broken down just enough to create a naturally creamy texture without losing their identity entirely. My husband wandered in, drawn by the aroma, and we ended up standing at the counter, sharing spoonfuls straight from the pot, forgetting completely about our planned dinner.
Serving Suggestions
While this soup is perfectly complete on its own, I've discovered that serving it with a small side of steamed basmati rice creates a beautiful contrast of textures. Sometimes I'll make a double batch and portion it into freezer containers with a small compartment of rice, creating instant meals for those evenings when cooking feels impossible. The gentle spicing makes it accessible to everyone at the table, while still providing enough character to feel special.
Storage and Make-Ahead Tips
This soup actually improves with a day or two in the refrigerator, as the flavors have time to meld and deepen. When reheating, you might notice it's thickened considerably, which I rather enjoy, but feel free to add a splash of water or broth to bring it back to your preferred consistency. The bright green of the cilantro will fade in storage, so I always reserve some fresh herbs to add just before serving leftovers.
Customization Ideas
The beauty of this soup lies in its adaptability to whatever your body or pantry needs on any given day. I've made it with sweet potatoes instead of carrots during the depths of winter, and added handfuls of spinach in the final minutes of cooking when I needed extra greens. The spice blend forms a reliable backbone that supports endless variations.
- For protein lovers, add a cup of cooked quinoa or brown rice in the final 10 minutes of cooking.
- When serving to spice-enthusiasts, offer small bowls of red pepper flakes or a homemade chili oil on the side.
- For special occasions, top each serving with a small dollop of coconut yogurt and a few pumpkin seeds for contrasting textures.
Save Whenever I make this soup, I'm reminded that nourishment isn't just about nutrients, but about the intention behind preparing something that truly supports wellbeing. There's a reason generations before us turned to these simple, healing foods in times of need.
Recipe FAQs
- → Do I need to soak mung beans before cooking?
Yes, soaking dried mung beans for 2 hours before cooking helps them cook more evenly and reduces simmering time. If you forget to soak, extend the cooking time by 15–20 minutes until tender.
- → Can I use canned mung beans instead?
You can substitute with canned mung beans, though the texture will be softer. Skip the soaking and reduce simmering time to 15–20 minutes, just enough to heat through and blend flavors.
- → What can I serve with mung bean soup?
This pairs wonderfully with warm naan bread, steamed basmati rice, or crusty whole-grain bread. The mild flavors complement Indian flatbreads and simple grains perfectly for a complete meal.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4–5 days in the refrigerator. The flavors actually deepen and improve after a day or two. Reheat gently on the stove, adding a splash of water if needed.
- → Can I freeze mung bean soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove, stirring occasionally.
- → How can I make this soup more protein-rich?
Add a cup of red lentils during simmering, stir in coconut milk at the end, or serve with quinoa instead of rice. You can also top with toasted nuts or seeds for extra protein and texture.