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!
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
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.
Mung beans are part of the legume family. Not only are they tasty, isn’t their green colour so pretty?
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 (that is, 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.
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:
- 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).
- Cook on low heat for 6 to 7 hours.
- Portion and garnish with cilantro and lemon.
Leftovers and Storing
Properly store leftover mung bean soup in an airtight container in the refrigerator and use within 2 to 3 days. Reheat before serving.
Alternatively, you can freeze this soup (there’s some in our freezer as we speak). Here are some ways you can freeze it:
- Vacuum sealer bags: After the soup has cooled, portion as desired into vacuum sealer bags (follow the instructions for your vacuum sealer to seal). Once sealed, place the bags onto a sheet pan and spread them out flat. Place the sheet pan into the freezer for a few hours or until the soup has frozen. Once frozen, you can remove the sheet pan and stack the frozen packages of soup neatly in the freezer and freeze for up to 3 months.
- Freezer bags: After the soup has cooled, portion as desired into your favourite resealable freezer bags, leaving some headspace at the top of the bag for the liquid to expand as it freezes. Once the soup is in the sealed bags, place the bags onto a sheet pan and spread them out flat. Place the sheet pan into the freezer for a few hours or until the soup has frozen. Once frozen, you can remove the sheet pan and stack the frozen packages of soup neatly in the freezer and freeze for up to 3 months.
- Freezer-safe containers: After the soup has cooled, portion as desired into your favourite freezer-safe containers, leaving some headspace at the top of the container for the liquid to expand as it freezes. Cover with the container lid and freeze for up to 3 months.
Tip: 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. Reheat before serving.
Reheating
To reheat, place the soup in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. As you are reheating, if the soup is too thick, add a splash of vegetable broth or water to thin out the soup to your desired consistency.
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!
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!
Mung Bean Soup With Vegetables
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 (that is, 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.
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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!
John and Shirley Humble says
Tried your recipe; turned out pretty good too, cooked the mung beans separately to well done, then added to our slow cooker with all of the veggies listed plus odd pieces of others from the frig. Cook time was abt 4 hrs; all bubbly, added another cup of water to stop thickening; supper time
now, 2 bowls for each of us with a few crackers; enough for another 2 meals at least! Recommended!
Dawn | Girl Heart Food says
Thank you so much! I’m happy you enjoyed it!
Anne|Craving Something Healthy says
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!
Dawn - Girl Heart Food says
Thanks Anne! Still cooler here, but hopefully spring will be here soon 🙂