This clean eating 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!
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
Plus, this mung bean recipe is plant based, gluten free and (most importantly) quite relishing. What’s not to love?
Fan of mung beans? Try this yellow split mung bean soup!
What are Mung Beans?
If you follow Girl Heart Food, you probably know that 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).
Anywho, I happened across mung beans, like one does 😉 I knew I had to give ’em a try. Why? Well, I was super impressed with how nutritious these are.
Mung beans are a type of legume and they’re a great source of fibre and plant based protein (among other things). Plus, I got a huge bag for practically nothing.
Side note…isn’t that green colour so pretty?
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Do They 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 any foreign objects, like rocks, and any imperfect beans).
To prepare/soak mung beans, rinse under fresh, cold water, place in a large bowl, cover with cold water (about 2 to 3 times the volume of mung beans) and soak overnight in fridge.
The next day, drain water, rinse again with fresh/cold water and proceed with recipe. The mung beans will plump up a little after soaking.
How to Cook Mung Beans in the Slow Cooker
You may be thinking, ‘Dawn…slow cooker in spring?’ Yes! 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.
All you have to do is –
- Place soaked mung beans in a slow cooker along with remainder of ingredients for this mung bean soup (with the exception of cilantro and lemon).
- Cook on low 6 to 7 hours.
- Portion and garnish with cilantro and lemon.
- Enjoy!
Can I Freeze This Soup?
Yes you can freeze this soup (there’s some on our freezer as we speak)! Portion cooled mung bean soup into vacuum sealed bags, seal and lay flat to freeze.
Alternatively, place in freezer safe bags or sealed containers. When you are ready to enjoy, simply thaw and reheat in a pot on the stovetop.
More Tips and Variations
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) and cilantro adds an extra punch of nutrition.
A squeeze of lemon squeezed upon serving really brightens this soup and adds a little something special. Highly recommended!
Want to omit the chili? Go for it! I love the spicy kick it adds, but you do what makes you happy!
‘Whole’ tomatoes in a can are recommended. Crush ’em with a potato masher or blitz with an immersion blender.
Other Soup Recipes you May Enjoy
- Curried Carrot & Sweet Potato Soup
- White Bean and Kale Soup with Crispy Chickpeas
- Asparagus Spinach Soup
Hope you love this mung bean recipe and give ’em a try!
Until next time, take care and chit chat again soon,
Dawn
Make this mung bean soup? That’s awesome! Love it if you left a comment below. Many thanks!
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Mung Bean Soup with Vegetables (vegan and gluten free)
Ingredients
- 1 cup mung beans (soaked in water overnight/rinsed/drained)
- 5 cups unsalted vegetable broth
- 796 millilitre can whole peeled canned tomatoes ( used 'whole' and blitzed with an immersion blender)
- 5 cups kale (loosely packed, leaves removed from stems and cut into bite-sized pieces)
- 2-3 carrots , peeled and chopped
- 3 stalks celery , chopped
- 1 onion , peeled and diced
- 1.5 tablespoons fresh ginger , minced
- 2 cloves garlic , minced
- 1 chili pepper , minced
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- cilantro (garnish , optional)
- lemon wedge/juice (garnish)
Instructions
- Pick mung beans over (i.e. remove any foreign objects, like rocks, and any imperfect beans). Rinse with cold, fresh water. Soak beans overnight in a bowl of cold water. Place in fridge (ensure they are covered well in water). Drain and rinse again with fresh, cold water the next day before using.
- In a slow cooker on low add all ingredients (except lemon wedge and cilantro) and stir to combine. Cook 6 to 7 hours. Discard bay leaf. Garnish with cilantro (if using). Serve with lemon wedge squeezed over top. Enjoy!
Notes
- 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.
- A squeeze of lemon upon serving really brightens this soup and adds a little something special.
- Want to omit the chili? Go for it! I love the spicy kick it adds, but you do what makes you happy!
- ‘Whole’ tomatoes in a can are recommended. Crush ’em with a potato masher or blitz with an immersion blender.
Nutrition (estimate only)
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!
Thanks Anne! Still cooler here, but hopefully spring will be here soon 🙂
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!
That salad sounds amazing! So happy to hear that, Holly!! Hope you’re having an awesome weekend 🙂
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! 😉
Yay! Thanks Haylie! They’re pretty great 😉
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!
Thank you Marissa! Hope you love it 🙂
Dawn, I can never get enough of your soups! And this mung bean soup looks so hearty and delicious! Love it!
Awww, thanks Kelly!!
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!
Hope you love it! It’s a hearty and delish one for sure 🙂 Thanks Leanne!
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
Love curry!! Thank you so very much, Shashi! XOXO
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!
Thank you so much, Laura!! Hope you love them too 🙂
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!
Haha…I really do 🙂 Thank you Milena! Hope you love ’em!
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 🙂
Happy to hear that! Thank you Jennifer 🙂
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!
Thank you Kathy! They’re nice and hearty 🙂
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!
Lol, right 😉 ?? Thanks David! Have a wonderful week!
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
Hope you really enjoy this one, Katherine! Thanks so much. Have a great week! XO
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!
Yay! Thank you Mary Ann! Enjoy 🙂
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.
Thanks so much, Kevin! I’d hand ya a bowl if I could 🙂
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
Now is the time to try 😉 Oh no! Snow? Stay warm, my friend, and have a great week too. XOXO
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!
Yay! Happy to hear that! Thank you Kelsie 🙂 Hope you love it! Have a great week too.