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)

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Instructions

Soak mung beans in water with baking soda for at least 1 hour (or overnight). Drain and rinse.
Heat oil in a large pot over medium heat. Add onion and cinnamon stick. Sauté 5 minutes until onions are soft.
Stir in garlic, ginger, serrano chili, turmeric, chili powder, cumin, and coriander. Cook 2 minutes, stirring.
Add diced tomatoes with juices. Cook 5 minutes, stirring often.
Stir in mung beans, 3 cups water, and salt. Simmer 20 minutes until beans are tender. Add more water if needed.
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