Pin My neighbor brought over a pot of mung bean soup one winter morning when I was feeling run down, and I watched her work through the recipe like she was performing a familiar dance. The way she toasted those cumin seeds first, how the whole kitchen filled with this warm, nutty smell before she'd even added a single vegetable—it made me realize this wasn't just comfort food, it was medicine disguised as lunch. I've made it countless times since, and it never fails to feel like someone's taking care of me, even when I'm the one stirring the pot.
I made this for my kids on a Saturday when everyone was a bit under the weather, and something shifted watching them actually ask for seconds. They called it the "feel better soup," and now whenever someone's sniffling, that's what gets requested. There's something powerful about a bowl of soup that's both nourishing and somehow understood by the body as help.
Ingredients
- Dried mung beans (1 cup, rinsed and soaked for 2 hours): These little green gems are easier to digest than most legumes, and soaking them beforehand cuts down cooking time while making them creamier.
- Medium onion (1, finely chopped): The foundation of flavor—this is where you build the aromatics that make the whole soup smell like home.
- Garlic (2 cloves, minced) and fresh ginger (1-inch piece, grated): Together these two create the warming backbone of the soup, and fresh ginger makes all the difference in how your body receives this meal.
- Carrots (2 medium, diced) and celery stalks (2, diced): These soften beautifully into the broth and add a subtle sweetness that balances the earthiness of the beans.
- Medium tomato (1, chopped): A touch of acidity that brightens everything and helps the spices bloom.
- Cumin seeds (1 tsp): Toast these first—it's the secret move that transforms them from flat to fragrant in seconds.
- Turmeric powder (1/2 tsp), ground coriander (1/2 tsp), ground black pepper (1/4 tsp), and ground cinnamon (1/4 tsp, optional): This is your spice blend, and these proportions create warmth without heat; the cinnamon is optional but adds a subtle sweetness I can't resist.
- Bay leaf (1): Removes easily at the end and adds a quiet depth that ties everything together.
- Vegetable broth or water (6 cups): Use broth if you want more body, water if you prefer to let the beans and spices take center stage.
- Salt (1 tsp, or to taste) and fresh cilantro (2 tbsp, chopped): Salt at the end keeps your beans from toughening, and cilantro is the final brightness that makes people ask for the recipe.
- Lemon juice (1 tbsp): This small amount of acid wakes everything up without making the soup taste sour.
Instructions
- Toast the cumin seeds:
- Heat your large pot over medium heat and add the cumin seeds alone. Listen for them to crackle slightly and breathe in deeply—when you smell that toasted, almost nutty fragrance, you'll know it's time to move on.
- Build your aromatic base:
- Add the chopped onion, minced garlic, and grated ginger to the toasted seeds. Sauté for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and everything smells like the beginning of something good.
- Add the supporting vegetables:
- Stir in the diced carrots and celery, and let them cook for another 2 to 3 minutes. This step allows them to soften slightly and helps their natural sweetness emerge.
- Bloom your spice blend:
- Add the turmeric, coriander, black pepper, cinnamon, and bay leaf, stirring constantly for about 1 minute. This brief cooking step awakens the spices and distributes their flavor throughout the pot.
- Bring in the beans and broth:
- Add your soaked and drained mung beans, the chopped tomato, and 6 cups of vegetable broth or water. Stir everything together, then turn the heat up to bring it to a boil.
- Simmer gently:
- Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 35 to 40 minutes. The beans will soften gradually, and the whole kitchen will smell like comfort.
- Finish and adjust:
- Remove the bay leaf, then add your salt and lemon juice. Taste as you go and adjust the seasoning to your preference—this is where the soup becomes yours.
- Serve with love:
- Ladle the soup into bowls and top each one with fresh chopped cilantro. It's best served hot, and it's wonderful alongside warm naan or steamed rice.
Pin There's a moment about halfway through simmering when you lift the lid and the steam hits your face with this wave of ginger and turmeric, and you just know this soup is going to be exactly what someone needs. That's when I usually pour myself a small cup to sip while I finish up, and it reminds me why I keep making this, over and over.
The Magic of Mung Beans
Mung beans have been used in Ayurvedic cooking for thousands of years because they're considered cooling and easy for the body to process, which is why this soup feels so restorative. Unlike heavier legumes, they don't sit in your stomach like a brick—they integrate smoothly, and your digestion thanks you for it. I learned this the hard way by trying to make hearty bean soups when I was feeling under the weather, and nothing compared to how this one makes me feel.
Customizing Your Soup
This recipe is flexible enough to meet you where you are, which is part of why it's become a staple in my kitchen. If you want richness, a splash of coconut milk stirred in during the last 10 minutes transforms it into something almost creamy without overwhelming the spices. For heat lovers, a diced green chili added with the onions brings a gentle fire that builds slowly as you eat.
Storage and Serving Wisdom
This soup actually tastes better the next day when the flavors have had time to settle and deepen, so it's perfect for meal prep or knowing you have something ready when life gets hectic. It keeps well in the refrigerator for up to five days, and it reheats beautifully either on the stovetop or in the microwave—just add a splash of water if it's thickened too much.
- Pair it with warm naan or steamed basmati rice to make it a complete, satisfying meal that feels restaurant-quality at home.
- A squeeze of fresh lemon juice just before eating brightens each spoonful and prevents it from feeling heavy.
- Always taste and adjust the salt at the end, since everyone's preference is different and store-bought broths vary in saltiness.
Pin This soup has a way of becoming part of your life once you make it a few times—it's not fancy or complicated, but it shows up exactly when you need it. That's the kind of recipe worth keeping close.
Recipe Q&A
- → Do I need to soak the mung beans before cooking?
Yes, soaking dried mung beans for 2 hours helps them cook more evenly and reduces simmering time. This step also makes them easier to digest and ensures a creamy texture in your finished soup.
- → Can I use split mung beans instead of whole?
Absolutely! Split yellow mung beans cook faster and break down more, creating a thicker, creamier consistency. Reduce the simmering time to 25-30 minutes and adjust liquid as needed.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container. The flavors actually deepen and meld together overnight, making it an excellent meal prep option for the week.
- → Can I freeze this mung bean soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Warm naan bread, steamed basmati rice, or roti make perfect accompaniments. For a lighter meal, serve with a simple cucumber salad or crusty bread. A dollop of coconut yogurt adds creamy richness.
- → How do I adjust the spice level?
For mild heat, follow the recipe as written. To increase spiciness, add 1-2 diced green chilies with the onions, or add a pinch of cayenne pepper with the other spices. You can also serve with hot pickled peppers on the side.