Mung Bean Soup

Mung Bean Soup is a nourishing, traditional soup featuring mung beans simmered with warming spices and fresh vegetables. This easy-to-make dish is perfect for supporting digestion and boosting immunity, offering a comforting and wholesome meal for any day of the week.

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This Indian-style soup brings together aromatic cumin seeds and earthy turmeric to create a flavor profile that is both deep and soothing. Whether you are looking for a healthy lunch or a light dinner, this recipe provides essential nutrients while remaining incredibly satisfying.

Ingredients

• Legumes
• 1 cup dried mung beans, rinsed and soaked for 2 hours
• Vegetables
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium tomato, chopped
• Spices
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp ground cinnamon (optional)
• 1 bay leaf
• Liquids
• 6 cups vegetable broth or water
• Seasoning & Garnish
• 1 tsp salt (or to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

Step 1

Heat a large pot over medium heat. Add cumin seeds and toast until fragrant (about 1 minute).

Step 2

Add onion, garlic, and ginger. Sauté for 3–4 minutes until onion is translucent.

Step 3

Add carrots and celery. Cook for another 2–3 minutes.

Step 4

Stir in turmeric, coriander, black pepper, cinnamon (if using), and bay leaf. Cook for 1 minute.

Step 5

Add soaked mung beans, chopped tomato, and vegetable broth (or water). Stir well.

Step 6

Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until mung beans are soft.

Step 7

Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.

Step 8

Serve hot, garnished with chopped cilantro.

Zusatztipps für die Zubereitung

To ensure the best texture, remember to soak the dried mung beans for at least two hours before cooking. Using a heavy-bottomed pot or a Dutch oven will help distribute the heat evenly, preventing the beans from sticking to the bottom during the long simmer.

Varianten und Anpassungen

For extra richness, add a splash of coconut milk in the final 10 minutes of cooking. To make it spicier, add a diced green chili with the onions at the beginning of the process.

Serviervorschläge

Serve this Mung Bean Soup hot, garnished with plenty of fresh cilantro and an extra squeeze of lemon for brightness. It pairs beautifully with warm naan bread or a side of fluffy steamed rice for a complete, balanced meal.

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With 180 calories and 11g of protein per serving, this soup is a nutrient-dense option that doesn't compromise on flavor. Enjoy the warmth and tradition of this classic Mung Bean Soup.

Recipe FAQs

→ Do I need to soak mung beans before cooking?

Yes, soak dried mung beans for at least 2 hours before cooking. This reduces cooking time and improves digestibility. You can also soak them overnight for even better results.

→ Can I make this soup in an Instant Pot?

Absolutely. Cook on high pressure for 15-18 minutes, then allow natural pressure release for 10 minutes. The beans will be perfectly tender and creamy.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup will keep for 4-5 days in the refrigerator. The flavors actually develop and improve after a day or two.

→ Can I freeze mung bean soup?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for vegetable broth?

Water works perfectly fine, though you may need to adjust the salt slightly. You can also use chicken broth if not following a vegan diet. Coconut water adds a subtle sweetness.

→ How do I know when mung beans are fully cooked?

Properly cooked mung beans should be tender enough to mash easily between your fingers. They should have a creamy, slightly broken-down texture that helps thicken the soup naturally.