Hearty Whole Mung Bean Soup
Warm your soul with a bowl of Hearty Whole Mung Bean Soup, a wholesome and nutritious dish packed with vibrant flavors and nourishing ingredients. This plant-based recipe features tender mung beans simmered with a rich blend of aromatic spices like cumin, turmeric, and paprika, complemented by fresh vegetables such as carrots, celery, tomatoes, and spinach. A splash of lemon juice and a sprinkle of cilantro add a bright, refreshing finish. Perfect for cozy dinners, this high-protein, fiber-rich soup is easy to make, with simple steps that bring out layers of savory goodness. Serve it with crusty bread or steamed rice for a satisfying meal that’s as flavorful as it is comforting. Whether you're seeking a hearty vegan dinner or a gluten-free option, this mung bean soup is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup whole mung beans
- 4 cups water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 medium tomato, chopped
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the mung beans thoroughly under cold running water and soak them in water for 4–6 hours or overnight. Drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and translucent.
Add the diced carrot, celery, and tomato to the pot. Sauté for another 3–4 minutes until the vegetables start to soften.
Stir in the ground cumin, turmeric, coriander, and paprika. Cook for 1 minute to toast the spices and release their aroma.
Add the soaked mung beans, water, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30–35 minutes, or until the mung beans are tender and start to break down.
Season the soup with salt and black pepper. Adjust the seasoning to taste.
Add the chopped spinach to the pot. Cook for 2–3 minutes until the spinach has wilted.
Stir in the freshly chopped cilantro and lemon juice for a burst of freshness.
Serve the soup hot with crusty bread or a side of rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 33.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5012 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
