Hearty Mung Bean Soup (Vegan-Friendly)

Hearty Mung Bean Soup (Vegan-Friendly)

A protein-packed, comforting bowl of goodness ready in under an hour

Key Info

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Easy
• Dietary: Vegan, Gluten-free

Equipment Needed

• Large pot (at least 4-quart capacity)
• Colander
• Sharp knife and cutting board
• Measuring cups and spoons
• Alternative: Slow cooker for hands-off cooking

Ingredients

For the Base:

• 2 cups dried mung beans (400g)
• 6 cups vegetable broth (1.4L)
• 2 tablespoons olive oil (30ml)

Vegetables:

• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 celery stalks, diced
• 2 medium carrots, chopped
• 2 cups chopped kale or spinach

Seasonings:

• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: ½ teaspoon red pepper flakes

Method

1. Rinse mung beans thoroughly in cold water, removing any debris. Drain well.
2. Heat oil in your pot over medium heat. Add onion, garlic, and ginger. Cook until onion becomes translucent (about 5 minutes).
3. Add celery and carrots, cooking for another 3 minutes until slightly softened.
4. Stir in all spices and cook for 30 seconds until fragrant.
5. Add mung beans and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 35-40 minutes or until beans are tender but not mushy.
6. Add kale/spinach in the last 5 minutes of cooking.
7. Season with salt and pepper to taste.

Crucial Tips

• Don’t skip rinsing the beans
• Keep the simmer gentle to prevent beans from breaking down
• Test beans at 30 minutes – cooking time varies based on bean freshness

Storage & Variations

Storage:

• Refrigerate up to 4 days
• Freeze for up to 3 months
• Add extra broth when reheating if needed

Variations:

• Creamy: Add 1 cup coconut milk
• Spicy: Double the red pepper flakes
• Extra veggies: Add diced potato or sweet potato with other vegetables

Common Mistakes:

• Overcooking the beans (check regularly)
• Under-seasoning (taste and adjust at the end)
• Adding salt too early (can make beans tough)

This soup thickens as it stands – adjust liquid as needed for your preferred consistency.

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