Nutritious, comforting, and full of warming spices, this Mung Bean Soup is a vegetarian dish that’s both hearty and easy to prepare. Made with sautéed aromatics, vibrant spices, and tender mung beans, it’s a flavorful meal that comes together quickly, making it perfect for weeknights or meal prep.
Why You’ll Love This Recipe
Mung beans are a powerhouse of nutrition—high in protein, fiber, and antioxidants—making this soup not only delicious but also deeply nourishing. The combination of turmeric, cumin, coriander, and ginger infuses the broth with rich flavor, while fresh lemon adds brightness to each bowl.
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Wholesome and protein-rich
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Full of warming spices
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Easy to make in under an hour
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Vegan and vegetarian friendly
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Naturally gluten-free
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Budget-friendly ingredients
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Great for meal prep
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Comforting yet light
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Customizable with extra vegetables
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Pairs perfectly with bread or rice
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup mung beans
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1 teaspoon baking soda
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3 tablespoons cooking oil
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1 yellow onion, peeled and diced
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1 cinnamon stick
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2 garlic cloves, peeled and minced
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1 tablespoon minced ginger
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1 serrano chili, seeded and finely diced
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1 tablespoon turmeric
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1 teaspoon chili powder
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1 teaspoon cumin
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2 teaspoons coriander powder
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1 (15 oz) can diced tomatoes, undrained
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3 cups water (plus more as needed)
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1 teaspoon salt
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2 lemons, quartered (for serving)
Directions
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Place mung beans in a medium bowl. Add baking soda and enough water to cover by 1 inch. Soak for at least 1 hour or overnight. Drain and rinse well.
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In a large soup pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cinnamon stick. Sauté for about 5 minutes, until onions are translucent.
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Stir in garlic, ginger, serrano, turmeric, chili powder, cumin, and coriander. Cook for 2 minutes, stirring frequently.
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Add the canned diced tomatoes (with their juices) and cook for 5 minutes, stirring often.
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Stir in the mung beans, 3 cups of water, and salt. Bring to a simmer and cook for 20 minutes, or until beans are tender. Add more water if needed to reach your desired consistency.
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Once beans are soft, remove from heat. Serve hot with lemon wedges on the side for squeezing.
Servings and timing
This recipe yields 6 bowls of soup.
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Variations
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Add greens: Stir in spinach, kale, or Swiss chard at the end for extra nutrients.
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Coconut version: Add ½ cup coconut milk for a creamy texture.
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Extra protein: Mix in cooked lentils or chickpeas.
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Spice it up: Add cayenne or extra serrano for more heat.
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Ginger boost: Double the ginger for added warmth and zing.
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Indian-style tadka: Top with a tempering of mustard seeds, curry leaves, and chili fried in oil.
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Vegetable add-ins: Carrots, zucchini, or bell peppers work beautifully in this soup.
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Herb finish: Garnish with cilantro or fresh mint.
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Broth base: Use vegetable broth instead of water for a richer flavor.
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Smooth texture: Blend part of the soup for a creamier consistency.
Storage/Reheating
Store leftover mung bean soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, adding a splash of water if it thickens too much.
This soup can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Do mung beans need to be soaked?
Yes, soaking helps soften the beans and reduces cooking time. At least 1 hour is recommended, but overnight soaking works best.
Can I use split mung beans instead of whole?
Yes, split mung beans (moong dal) cook faster and will give the soup a creamier texture.
Is this soup spicy?
It has mild heat from the serrano chili, but you can adjust by adding more or less to your preference.
Can I use fresh tomatoes instead of canned?
Yes, about 2 cups of diced fresh tomatoes can replace the canned version.
What can I serve with mung bean soup?
It pairs well with crusty bread, naan, steamed rice, or a light salad.
Can I make this in an Instant Pot?
Yes, cook soaked beans with the aromatics and spices on high pressure for 10 minutes, then natural release.
What does baking soda do in this recipe?
It helps soften the beans during soaking, reducing cooking time.
Can I skip the cinnamon stick?
Yes, but it adds warmth and depth. You can substitute with ½ teaspoon ground cinnamon if desired.
Can I make this ahead?
Absolutely—this soup tastes even better the next day as the flavors meld.
Is mung bean soup healthy?
Yes! It’s low in fat, high in protein, and rich in vitamins, minerals, and fiber, making it a nutrient-dense choice.
Conclusion
Mung Bean Soup is a simple yet powerful dish—hearty enough to satisfy, but light and nourishing at the same time. With its aromatic spices and bright lemon finish, this soup is the perfect way to enjoy the wholesome goodness of mung beans. Whether you’re looking for a weeknight dinner or a meal-prep favorite, this recipe is sure to become a staple in your kitchen.
Print
Mung Bean Soup
- Total Time: 52 minutes
- Yield: 6 servings
Description
Nutritious, comforting, and full of warming spices, this Mung Bean Soup is a vegetarian dish that’s hearty, wholesome, and easy to prepare. With sautéed aromatics, vibrant spices, and tender mung beans, it’s a flavorful soup that works for weeknight dinners, meal prep, or cozy weekends.
Ingredients
1 cup mung beans
1 teaspoon baking soda
3 tablespoons cooking oil
1 yellow onion, diced
1 cinnamon stick
2 garlic cloves, minced
1 tablespoon minced ginger
1 serrano chili, seeded and finely diced
1 tablespoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons coriander powder
1 (15 oz) can diced tomatoes, undrained
3 cups water (plus more as needed)
1 teaspoon salt
2 lemons, quartered (for serving)
Instructions
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Soak mung beans in water with baking soda for at least 1 hour (or overnight). Drain and rinse.
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Heat oil in a large pot over medium heat. Add onion and cinnamon stick. Sauté 5 minutes until onions are soft.
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Stir in garlic, ginger, serrano chili, turmeric, chili powder, cumin, and coriander. Cook 2 minutes, stirring.
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Add diced tomatoes with juices. Cook 5 minutes, stirring often.
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Stir in mung beans, 3 cups water, and salt. Simmer 20 minutes until beans are tender. Add more water if needed.
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Remove from heat. Serve hot with lemon wedges for squeezing.
Notes
- Stir in spinach, kale, or chard at the end for extra greens.
- Add ½ cup coconut milk for a creamy version.
- Mix in lentils or chickpeas for added protein.
- Adjust heat with more chili or cayenne.
- Top with Indian-style tadka (tempered spices in oil) for depth.
- Blend part of the soup for a creamier consistency.
- Use vegetable broth instead of water for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
