Mung Bean Soup (Printable)

Nourishing soup with mung beans, warming spices, and vegetables for digestion and immunity.

# What You'll Need:

→ Legumes

01 - 1 cup dried mung beans, rinsed and soaked for 2 hours

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 medium tomato, chopped

→ Spices

08 - 1 teaspoon cumin seeds
09 - 1/2 teaspoon turmeric powder
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground cinnamon
13 - 1 bay leaf

→ Liquids

14 - 6 cups vegetable broth or water

→ Seasoning and Garnish

15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon lemon juice

# How to Make It:

01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add onion, garlic, and ginger. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add carrots and celery. Cook for an additional 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon, and bay leaf. Cook for 1 minute.
05 - Add soaked mung beans, chopped tomato, and vegetable broth. Stir thoroughly to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes until mung beans are completely tender.
07 - Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.
08 - Serve hot, garnished with chopped fresh cilantro.

# Expert Advice:

01 -
  • The combination of warming spices creates layers of flavor that deepen as the soup sits, making leftovers taste even better the next day.
  • Despite its rich flavor profile, this soup feels incredibly light in your body, leaving you satisfied without that heavy feeling many hearty soups can give.
02 -
  • Never add salt until the beans are fully cooked, or they'll remain firm no matter how long you simmer them, a mistake I made the first three times I prepared this soup.
  • The consistency should be somewhere between soup and stew, allowing you to see individual beans but with enough liquid to create proper spoonfuls.
03 -
  • The soup freezes beautifully for up to three months, but always add fresh herbs and a squeeze of lemon after reheating to revive the brightness.
  • If you dont have time for soaking beans, try rinsing them thoroughly and then boiling for 10 minutes before draining, rinsing again, and proceeding with the recipe, adding perhaps 15 extra minutes to the simmering time.
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