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.
Isn’t that 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 (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
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.
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
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 with (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, combine mung beans, vegetable broth, canned tomatoes, kale, carrots, celery, onion, ginger, garlic, Thai chili pepper, bay leaf, salt, black pepper and ground turmeric. Stir.
- Cover and cook 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!
Nutrition (estimate only)
Nutrition information 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 estimates only.
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!
