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:
- garlic and ginger
- 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.
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 as much as we do!
If you make this mung bean soup, be sure to leave a comment below. Love hearing from you! Thank you!
Mung Bean Soup with Vegetables (vegan and gluten free)
- 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
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- cilantro (garnish , optional)
- lemon wedge/juice (garnish)
- 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!
- 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.