This satisfying 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).
When I came across mung beans, I knew I had to give them a try.
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 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) and 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
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 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.
- Enjoy!
Full details are in the recipe card below.
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.
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).
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 blend with an immersion blender before using.
More Veggie Soup Recipes
- 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 to know how you enjoyed!
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Mung Bean Soup with Vegetables (made in the slow cooker)
Ingredients
- 1 cup dried mung beans
- 5 cups low sodium vegetable broth
- 28 ounce can whole peeled canned tomatoes (I used 'whole' and blended with an immersion blender, about a 796 millilitre can)
- 5 cups kale (loosely packed, leaves removed from stems and cut into bite-sized pieces)
- 2 to 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 ground turmeric
- Cilantro (garnish, optional)
- Lemon wedges/juice (garnish, optional)
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 fresh, cold water (ensure they are covered well in water). The next day, drain the mung beans and rinse again with fresh, cold water before using.
- In a slow cooker on low heat, add all ingredients (except lemon wedges and cilantro) and stir to combine.
- Cover and cook 6 to 7 hours. Once done, discard bay leaf.
- Give everything a stir. Garnish with cilantro (if using). Serve with lemon wedges/juice squeezed over top (if you like). 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 blend with an immersion blender before use.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Anne|Craving Something Healthy
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
Thanks Anne! Still cooler here, but hopefully spring will be here soon 🙂
Holly
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!
Dawn - Girl Heart Food
That salad sounds amazing! So happy to hear that, Holly!! Hope you’re having an awesome weekend 🙂
Haylie Abele
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! 😉
Dawn - Girl Heart Food
Yay! Thanks Haylie! They’re pretty great 😉
Marissa
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!
Dawn - Girl Heart Food
Thank you Marissa! Hope you love it 🙂
Kelly | Foodtasia
Dawn, I can never get enough of your soups! And this mung bean soup looks so hearty and delicious! Love it!
Dawn - Girl Heart Food
Awww, thanks Kelly!!
Leanne | Crumb Top Baking
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!
Dawn - Girl Heart Food
Hope you love it! It’s a hearty and delish one for sure 🙂 Thanks Leanne!
Shashi at SavorySpin
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
Dawn - Girl Heart Food
Love curry!! Thank you so very much, Shashi! XOXO
Laura
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!
Dawn - Girl Heart Food
Thank you so much, Laura!! Hope you love them too 🙂
Milena
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!
Dawn - Girl Heart Food
Haha…I really do 🙂 Thank you Milena! Hope you love ’em!
Jennifer @ Seasons and Suppers
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 🙂
Dawn - Girl Heart Food
Happy to hear that! Thank you Jennifer 🙂
Kathy @ Beyond the Chicken Coop
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!
Dawn - Girl Heart Food
Thank you Kathy! They’re nice and hearty 🙂
David @ Spiced
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!
Dawn - Girl Heart Food
Lol, right 😉 ?? Thanks David! Have a wonderful week!
Katherine | Love In My Oven
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
Dawn - Girl Heart Food
Hope you really enjoy this one, Katherine! Thanks so much. Have a great week! XO
Mary Ann | The Beach House Kitchen
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!
Dawn - Girl Heart Food
Yay! Thank you Mary Ann! Enjoy 🙂
Kevin
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.
Dawn - Girl Heart Food
Thanks so much, Kevin! I’d hand ya a bowl if I could 🙂
[email protected]
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
Dawn - Girl Heart Food
Now is the time to try 😉 Oh no! Snow? Stay warm, my friend, and have a great week too. XOXO
Kelsie | the itsy-bitsy kitchen
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!
Dawn - Girl Heart Food
Yay! Happy to hear that! Thank you Kelsie 🙂 Hope you love it! Have a great week too.