Mung Bean Soup with Vegetables {vegan & gluten free}

Name: Mung Bean Soup with Vegetables {vegan & gluten free}
Prep time: 10 min
Cook time: 420 min
Total time: 1150 min
Yield: 6 servings
Ingredients: 1 cup mung beans (-soaked in water overnight); 5 cups vegetable stock (-I used 'unsalted'); 796 ml can tomatoes (-I 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 (-chopped); 3 stalks celery (-chopped); 1 onion (-chopped); 1.5 tbsp fresh ginger (-minced); 2 cloves garlic (-minced); 1 chili pepper (-minced); 1 bay leaf; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp turmeric; cilantro (-garnish (optional)); lemon wedge/juice (-garnish)

March 31, 2019 Updated: July 3, 2019 By Dawn Coombs 34 Comments

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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!

Mung Bean Soup -> Good Mood Food

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 clean eating mung bean soup is filled with all sorts of yummy ingredients like –

kale
carrots
celery
garlic + ginger
turmeric
mung beans

Plus, this mung bean recipe is plant based, gluten free and (most importantly) quite relishing. What’s not to love?

What are Mung Beans? What are the Benefits of 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 are loaded with fibre (16 grams per 1/2 a cup!!), potassium and protein. Plus, I got a HUGE bag for practically nothing.

Side note—>isn’t that green colour so preeeeeeetty?

Do you Soak Mung Beans Before Cooking? How to Soak Mung Beans?

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 2-3 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 6-7 hours.

-Portion and garnish with cilantro and lemon.

-Enjoy!

Can I Freeze Mung Bean Soup?

Yes you can (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 on stovetop.

Tips for Making Mung Bean Soup

-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 also adds an extra punch of nutrition.

-A squeeze of lemon squeezed upon serving really brightens this soup and adds a lil’ somthin’ somethin’. 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 Healthy 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

P.S. Think this mung bean recipe will make your belly happy too? Awesome! Please be sure to hit that Pin button. Many thanks, you guys! XO

A bowl of mung bean soup with vegetables garnished with fresh cilantro

5 from 16 votes