Mung Bean Soup

why make this recipe

Mung Bean Soup is a nutritious and hearty dish that is easy to make. Packed with vegetables and proteins, it’s perfect for a cozy meal. Mung beans are high in protein and fiber, making the soup filling and healthy. The blend of spices adds warmth and flavor, while the fresh ingredients ensure it is refreshing.

how to make Mung Bean Soup

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large onion (chopped)
• 2 carrots (cut into discs)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• ½ teaspoon turmeric powder
• ½ teaspoon ground cumin (optional)
• ¼ teaspoon red pepper flakes (add more or less to taste)
• 6 cups vegetable broth (or more if needed)
• 1 can (15 ounces) crushed tomatoes
• 1 cup mung beans (whole, dry, uncooked)
• 1 pound potatoes (peeled and cut into bite-size chunks)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper
• 1 lemon

Directions:

1. Heat 2 tablespoons of extra virgin olive oil in a large pot.
2. Add the chopped onion and sliced carrots. Sauté on medium heat for 5 minutes.
3. Add the grated garlic and ginger, curry powder, turmeric powder, ground cumin, and red pepper flakes. Sauté for 1 more minute until fragrant.
4. Pour in 6 cups of vegetable broth, crushed tomatoes, rinsed mung beans, 1 teaspoon of salt, and 2 twists of black pepper. Cover with a lid and bring to a boil.
5. Once boiling, crack the lid open, lower the heat, and simmer for 10 minutes.
6. Add the peeled and cut potatoes. Simmer for 20 to 30 minutes, or until the potatoes and mung beans are tender. Stir occasionally.
7. Taste and adjust salt and spices. If desired, add spinach 5 minutes before the soup is done simmering.

how to serve Mung Bean Soup

Serve Mung Bean Soup warm in bowls. You can squeeze fresh lemon juice on top for an added zing. Pair it with some crusty bread or a simple salad for a complete meal.

how to store Mung Bean Soup

Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. If you want to keep it for longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.

tips to make Mung Bean Soup

• Rinse mung beans before adding them to the pot for better flavor and texture.
• Adjust the spices to your taste. If you prefer it spicier, add more red pepper flakes.
• For a creamier soup, you can blend part of it before serving.

variation

You can easily customize this soup by adding different vegetables such as zucchini, bell peppers, or greens. Adding fresh herbs like cilantro or parsley at the end can also brighten the flavor.

FAQs

1. Can I use other types of beans in this recipe?
Yes, you can substitute mung beans with other beans like lentils or chickpeas, but cooking times may vary.

2. Is Mung Bean Soup vegan?
Absolutely! This recipe uses vegetable broth and no animal products, making it perfect for a vegan diet.

3. Can I make Mung Bean Soup in advance?
Yes, this soup keeps well in the fridge and can even taste better the next day as the flavors meld together.

Mung Bean Soup

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• Author: ikramnihad
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A nutritious and hearty mung bean soup packed with vegetables and proteins, perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 large onion (chopped)
• 2 carrots (cut into discs)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• ½ teaspoon turmeric powder
• ½ teaspoon ground cumin (optional)
• ¼ teaspoon red pepper flakes (add more or less to taste)
• 6 cups vegetable broth (or more if needed)
• 1 can (15 ounces) crushed tomatoes
• 1 cup mung beans (whole, dry, uncooked)
• 1 pound potatoes (peeled and cut into bite-size chunks)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper
• 1 lemon

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Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large pot.
2. Add the chopped onion and sliced carrots. Sauté on medium heat for 5 minutes.
3. Add the grated garlic and ginger, curry powder, turmeric powder, ground cumin, and red pepper flakes. Sauté for 1 more minute until fragrant.
4. Pour in 6 cups of vegetable broth, crushed tomatoes, rinsed mung beans, 1 teaspoon of salt, and 2 twists of black pepper. Cover with a lid and bring to a boil.
5. Once boiling, crack the lid open, lower the heat, and simmer for 10 minutes.
6. Add the peeled and cut potatoes. Simmer for 20 to 30 minutes, or until the potatoes and mung beans are tender. Stir occasionally.
7. Taste and adjust salt and spices. If desired, add spinach 5 minutes before the soup is done simmering.

Notes

For added flavor, serve with fresh lemon juice and pair with crusty bread or a simple salad. Store in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 7g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

Keywords: mung bean soup, vegan soup, healthy soup, easy soup, comfort food