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
Eat a little too much over the holidays? Enjoyed a tad too many cookies? Had that extra cocktail? Don’t worry ’bout it! I’ve said it before and I’ll say it again, calories don’t count on holidays, weekends or special occasions. Ok, that’s not true and definitely not what my jeans tell me, but you do have to cut loose a little every now and then, am I right? And after you do, you may want to load up on some healthier food….story of my life. Ha! No worries – I got ya covered! This clean eating mung bean soup is filled with all sorts of good-for-ya 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). When I was 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 the ingredient list. 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. For this mung bean recipe, all I did was soak ’em a bit overnight in water and then threw in the slow cooker with everything else. 7 hours later I was left with a super satisfying, hearty mung bean soup.
Do you Soak Mung Beans Before Cooking? How to Soak Mung Beans?
Yes, I prefer to soak mung beans overnight and cook the next day.
To soak mung beans, rinse under 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. When ready to use, drain water and proceed with recipe. The mung beans will plump up a little after soaking.
How to Cook Mung Beans in the Slow Cooker
- 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 (high recommended).
- 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
- I opted for kale in this mung bean soup, but spinach (or a combo of both) would work lovely.
- This soup is garnished with cilantro. You could use parsley if you aren’t a cilantro fan or omit all together. Both are fragrant (cilantro more so, in my opinion) and also adds an extra punch of nutrition.
- Lemon squeezed over top upon serving really brightens this soup and adds a lil’ somthin’ somethin’. Highly recommended!
- Want to omit the chili? That’s a-ok, but I love the spicy kick it adds. 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
Mung Bean Soup with Vegetables {one pot, plant based & gluten free}
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, 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 -garnish
Instructions
- Soak beans overnight in a bowl of cold water. Place in fridge (ensure they are covered well in water). Drain the next day.
- In a slow cooker on low add all ingredients (except lemon wedge and cilantro) and stir to combine. Cook 6-7 hours. Garnish with cilantro (if using). Serve with lemon wedge squeezed over top. Enjoy!
Notes
- Kale was used in this mung bean soup, but spinach (or a combo of both) would work lovely.
- I garnished with cilantro. You could use parsley if you aren't a cilantro fan or omit all together. Both are fragrant (cilantro more so, in my opinion) and also adds an extra punch of nutrition.
- Lemon squeezed over top upon serving really brightens this soup and adds a lil' somthin' somethin'. Highly recommended!
- If you prefer to omit the chili, that's ok, but I love the spicy kick it adds.
- 'Whole' tomatoes in a can are recommended. Crush 'em with a potato masher or blitz with an immersion blender.
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