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    Home » Recipes » Soup and Stew Recipes

    Mung Bean Soup With Vegetables

    Published: March 31, 2019 Updated: July 3, 2019 / By: Dawn | Girl Heart Food 34 Comments

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    Jump to Recipe Save Recipe Saved!
    Bowl of mung bean soup garnished with cilantro.

    This satisfying slow cooker mung bean soup is loaded with kale, carrot, celery and, of course, mung beans. There’s a welcomed spicy kick from lots of fresh ginger and chili. Plus, this mung bean recipe is ultra easy to prepare and totally belly warming!

    Bowl of mung bean soup garnished with cilantro.

    If you ever find yourself feeling a little blah and want to eat something that gives you all the good foodie feels, I’ve got the recipe for you!

    This mung bean soup is filled with all sorts of yummy ingredients like:

    • Kale
    • Carrots
    • Celery
    • Garlic and ginger
    • Turmeric
    • Mung beans
    Ingredients for a mung bean soup recipe.

    What Are Mung Beans?

    I love using all sorts of beans and lentils. They’re always stocked in our pantry, whether dried or canned (preferably the unsalted variety).

    Searching through the grocery store a few days ago, I decided to check out the various types of dried beans and legumes (’cause I’m super exciting like that, LOL).

    When I came across mung beans, I knew I had to give them a try. 

    Isn’t that green colour so pretty?

    Bowl of uncooked mung beans.

    Do Mung Beans Need To Be Soaked?

    Yes, I prefer to soak mung beans overnight before cooking the next day. Like with most dried beans or legumes, it really helps the cooking process if they are soaked.

    Pick mung beans over (i.e., remove and discard any foreign objects, like rocks, and any imperfect beans).

    To prepare mung beans for use, rinse under fresh, cold water, place in a large bowl, cover with cold water (about 2 to 3 times the volume of mung beans), cover and place in the refrigerator to soak overnight.

    The next day, drain water, rinse again with fresh, cold water and proceed with the recipe. The mung beans will plump up a little after soaking.

    Overhead shot of a bowl of mung bean soup garnished with cilantro.

    How To Cook Mung Beans in the Slow Cooker

    We use our slow cooker year-round in our home because it’s too darn convenient. So, break yours out and whip up this super easy mung bean recipe!

    The mung beans cook beautifully with the other aromatic and tasty ingredients; seven hours later you’ll be left with a super satisfying, hearty legume and vegetable soup.

    Full details are in the recipe card below, but here are the basics:

    1. Place prepared mung beans in a slow cooker, along with remainder of ingredients for this mung bean soup (with the exception of cilantro and lemon).
    2. Cook on low heat for 6 to 7 hours.
    3. Portion and garnish with cilantro and lemon.

    Can I Freeze This Soup?

    Yes you can freeze this soup (there’s some on our freezer as we speak)!

    After the soup has cooled, portion as desired (I like to portion smaller quantities so I can just take out what’s needed at any given time; plus, it thaws quickly) and place into vacuum sealer bags (follow the instructions for your vacuum sealer to seal). Once sealed, spread the bags out flat. Place onto a sheet pan and into your freezer. Once frozen, you can remove the sheet pan and stack the frozen packages of soup neatly in your freezer.

    Alternatively, use your favourite sealable freezer-safe bags or freezer-safe containers (leaving some headspace at the top of the container for the liquid to expand as it freezes).

    Freeze the soup for up to three months. Don’t forget to label the bag or container with the recipe name and date it was made, so you’ll know for later.

    When ready to enjoy, thaw the soup overnight in the refrigerator.

    To reheat, place the soup in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. If you want to loosen or thin the soup, add a splash of broth.

    Tips and Variations

    • Want to omit the chili? Go for it! I love the spicy kick it adds, but you do what makes your belly happy!
    • Kale is used in this mung bean soup, but spinach (or a combo of both) would work lovely.
    • If you aren’t a fan of cilantro, you could use parsley or omit. Both are fragrant (cilantro more so, in my opinion).
    • A squeeze of lemon upon serving really brightens this soup and adds a little something special. Highly recommended!
    Spoon scooping some mung bean soup from a bowl.

    More Veggie Soup Recipes

    • Curried Carrot Soup With Coconut Milk
    • Vegan Asparagus Soup With Spinach and Lemon
    • Vegetable Rice Soup

    If you make this mung bean soup, be sure to leave a comment below!

    Bowl of mung bean soup garnished with cilantro.

    Mung Bean Soup With Vegetables

    Dawn | Girl Heart Food
    This satisfying slow cooker mung bean soup is loaded with kale, carrot, celery and, of course, mung beans. There’s a welcomed spicy kick from lots of fresh ginger and chili. Plus, this mung bean recipe is ultra easy to prepare and totally belly warming!
    5 from 16 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 7 hours hrs
    Soak Beans Overnight 12 hours hrs
    Total Time 19 hours hrs 10 minutes mins
    Course Lunch, Main Course, Soup
    Servings 6 servings
    Prevent your screen from going dark

    Ingredients
     

    • 1 cup dried mung beans
    • 5 cups low sodium vegetable broth
    • 1 (28-ounce) can whole peeled tomatoes, blend tomatoes with an immersion blender or roughly mash with a potato masher (depending on the consistency you want) to break up before using
    • 5 cups chopped kale (bite-sized pieces, leaves only, no stems), loosely packed
    • 2 to 3 carrots, peeled and chopped
    • 3 ribs celery, chopped
    • 1 onion, peeled and diced
    • 1.5 tablespoons minced fresh ginger
    • 2 cloves garlic, minced
    • 1 Thai chili pepper, minced (optional)
    • 1 bay leaf
    • ¾ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon ground turmeric
    • Chopped cilantro, garnish to taste (optional)
    • 6 Lemon wedges, for serving (optional)

    Instructions

    • Pick mung beans over (i.e., remove any foreign objects, like rocks, and any imperfect beans). Rinse with cold, fresh water. Place the beans in a large bowl and cover with cold, fresh water (ensure they are well covered/submerged in the water). Cover and soak the mung beans overnight in the refrigerator, for about 12 hours. The next day, drain the mung beans and rinse again with fresh, cold water before using.
    • In a slow cooker, combine mung beans, vegetable broth, tomatoes, kale, carrots, celery, onion, ginger, garlic, Thai chili pepper (if using), bay leaf, salt, black pepper and ground turmeric. Stir. 
    • Cover and cook on low for 6 to 7 hours. Once done, remove and discard bay leaf.
    • Give everything a stir.
    • To serve, divide the soup into bowls and garnish with cilantro (if using). Great served with lemon wedges squeezed over top (if you like). Enjoy!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    © Girl Heart Food Inc. Photographs and content are copyright protected.

    Keyword mung bean recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    Reader Interactions

    Comments

    1. Anne|Craving Something Healthy

      April 21, 2019 at 10:57 pm

      Oh I just love the flavors in this soup! It’s already in the high 90s in Phoenix, so no soup for a while, but I’ve pinned this for next fall!

      Reply
      • Dawn - Girl Heart Food

        April 23, 2019 at 2:31 pm

        Thanks Anne! Still cooler here, but hopefully spring will be here soon 🙂

        Reply
    2. Holly

      April 19, 2019 at 2:39 pm

      5 stars
      I love when a new ingredient pops up and really catches my eye– MUNG BEANS! Why have I never cooked with mung beans at home? I often buy a quinoa salad that has herbs, cucumbers and mung beans tossed throughout and I love it. Now you’ve given me the motivation and confidence to try cooking with mung beans myself. Thanks, Dawn!

      Reply
      • Dawn - Girl Heart Food

        April 20, 2019 at 6:20 pm

        That salad sounds amazing! So happy to hear that, Holly!! Hope you’re having an awesome weekend 🙂

        Reply
    3. Haylie Abele

      April 05, 2019 at 12:15 am

      5 stars
      I can’t believe mung beans have that much fiber per 1/2 a cup! Definitely checking them out!! I love any type of bean!! Especially in this cozy bowl o soup! 😉

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 2:04 pm

        Yay! Thanks Haylie! They’re pretty great 😉

        Reply
    4. Marissa

      April 03, 2019 at 7:32 pm

      5 stars
      I love it when clean eating means chowing down on something so hearty and with so many flavors I love! This is a must try!

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 2:03 pm

        Thank you Marissa! Hope you love it 🙂

        Reply
    5. Kelly | Foodtasia

      April 03, 2019 at 2:07 pm

      5 stars
      Dawn, I can never get enough of your soups! And this mung bean soup looks so hearty and delicious! Love it!

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 2:03 pm

        Thanks Kelly!!

        Reply
    6. Leanne | Crumb Top Baking

      April 02, 2019 at 10:42 am

      5 stars
      I love hearty bean soups, but I’ve never tried mung beans! I’ll have to give this one a try. I always enjoy kale in soup, and the ginger must add a nice flavour to this one!

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 1:59 pm

        Hope you love it! It’s a hearty and delish one for sure 🙂 Thanks Leanne!

        Reply
    7. Shashi at SavorySpin

      April 02, 2019 at 12:20 am

      5 stars
      I am so happy to hear you found mung beans there! I do love mung beans – my mom makes a mean mung bean curry and a delicious mung bean salad – and Dawn, your soup looks so good! So tasty – so love how easy this is too! Thanks so much for sharing XOXO

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 1:56 pm

        Love curry!! Thank you so very much, Shashi! XOXO

        Reply
    8. Laura

      April 01, 2019 at 4:31 pm

      5 stars
      What a vibrant and healthy soup, Dawn! I love the suggestion of squeezing lemon into it, it does brighten up so many dishes! I’ve never cooked with mung beans, but now you have me on the lookout for them>. Thanks!

      Reply
      • Dawn - Girl Heart Food

        April 07, 2019 at 1:56 pm

        Thank you so much, Laura!! Hope you love them too 🙂

        Reply
    9. Milena

      April 01, 2019 at 12:06 pm

      5 stars
      I’ve got to give this soup and mainly mung beans a try! They look so pretty ( I love that you get excited about beans:) Pinned!

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:30 pm

        Haha…I really do 🙂 Thank you Milena! Hope you love ’em!

        Reply
    10. Jennifer @ Seasons and Suppers

      April 01, 2019 at 10:35 am

      5 stars
      I have never tried mung beans, but I’ll be looking for them at the grocery store today! This soup looks hearty, healthy and delicious. Win. Win. Win 🙂

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:29 pm

        Happy to hear that! Thank you Jennifer 🙂

        Reply
    11. Kathy @ Beyond the Chicken Coop

      April 01, 2019 at 10:23 am

      5 stars
      I’ve never used mung beans, but now I’m going to have to search for them the next time I go shopping! This soup looks delicious and healthy too!

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:29 pm

        Thank you Kathy! They’re nice and hearty 🙂

        Reply
    12. David @ Spiced

      April 01, 2019 at 10:00 am

      5 stars
      Haha! As a fellow food blogger, I totally appreciate the fact that you just happened onto a huge bag of mung beans. 🙂 But, hey, it looks like you put those beans to good use. This soup sounds quite delicious! The ginger and chili are a great flavor combo, and I’m thinking this soup would be great for easy weekday lunches. Yum!

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:29 pm

        Lol, right? Thanks David! Have a wonderful week!

        Reply
    13. Katherine | Love In My Oven

      April 01, 2019 at 2:25 am

      I don’t know if I’ve ever tried mung beans!! I love how hearty and healthy this looks though! I’ve got to try it – I’ll need to plan ahead so I can soak my beans!! I hope you had a great weekend, Dawn!! XO

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:29 pm

        Hope you really enjoy this one, Katherine! Thanks so much. Have a great week! XO

        Reply
    14. Mary Ann | The Beach House Kitchen

      March 31, 2019 at 11:53 pm

      5 stars
      I have never had mung beans Dawn, but I’m so excited to try them. This soup is screaming to be added to our soup menu. So healthy, which is just what we need!

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:28 pm

        Yay! Thank you Mary Ann! Enjoy 🙂

        Reply
    15. Kevin

      March 31, 2019 at 11:33 pm

      5 stars
      Just looking at these photos makes my stomach earning for a big bowl of it! Such a comforting, plus packed with protein, for a filling meal.

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:28 pm

        Thanks so much, Kevin! I’d hand ya a bowl if I could 🙂

        Reply
    16. [email protected]

      March 31, 2019 at 9:29 pm

      5 stars
      Can you believe I’ve never had mung beans? This soup sounds amazing! The addition of ginger is fabulous! We’re supposed to get 3 inches of snow, tonight, which means this soup is coming at a perfect time! 🙂 Have a great week, my friend! XOXO

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:28 pm

        Now is the time to try 😉 Oh no! Snow? Stay warm, my friend, and have a great week too. XOXO

        Reply
    17. Kelsie | the itsy-bitsy kitchen

      March 31, 2019 at 8:32 pm

      5 stars
      I feel healthy just looking at the ingredients for this gorgeous soup :). I LOVE soup so much and even thought it’s warming up here, I’m going to try this one soon. Have a great week, Dawn!

      Reply
      • Dawn - Girl Heart Food

        April 01, 2019 at 1:27 pm

        Yay! Happy to hear that! Thank you Kelsie 🙂 Hope you love it! Have a great week too.

        Reply

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    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

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