Mung Bean Soup (Print)

Hearty mung beans simmered with warming spices and vegetables for a comforting bowl.

# Components:

→ 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, optional
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

# Directions:

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 another 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for 1 minute.
05 - Add soaked mung beans, chopped tomato, and vegetable broth or water. Stir well.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, or until mung beans are tender.
07 - Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.
08 - Serve hot, garnished with chopped cilantro.

# Chef Secrets:

01 -
  • It tastes like it took hours to make, but you'll have it on the table in under an hour.
  • The spices are warming without being overwhelming, and mung beans are so gentle on your digestion you'll notice the difference.
  • It's the kind of soup that actually gets better as it sits, so leftovers become tomorrow's win.
02 -
  • Never skip soaking the mung beans—it softens them enough that they'll cook through properly without turning mushy or falling apart.
  • Add salt only at the very end; adding it earlier can make the beans stay tough and refuse to soften no matter how long you cook them.
03 -
  • Fresh ginger makes a noticeable difference—powdered ginger tastes flat by comparison, so take the 30 seconds to grate a small piece.
  • If you're using store-bought vegetable broth, check the ingredients list for hidden allergens or excess sodium, and adjust your seasoning accordingly.
Back