Nourishing Traditional Mung Bean Soup (Print Version)

Traditional mung bean soup with warming spices, fresh vegetables, and aromatic herbs. Vegan and gluten-free.

# What You’ll Need:

→ Legumes

01 - 1 cup dried mung beans, rinsed and soaked for 2 hours

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 medium tomato, chopped

→ Spices

08 - 1 teaspoon cumin seeds
09 - 1/2 teaspoon turmeric powder
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground cinnamon, optional
13 - 1 bay leaf

→ Liquids

14 - 6 cups vegetable broth or water

→ Seasoning and Garnish

15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon lemon juice

# How-To:

01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add onion, garlic, and ginger to the pot. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add carrots and celery to the pot. Cook for an additional 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for 1 minute to release the spice flavors.
05 - Add the soaked mung beans, chopped tomato, and vegetable broth. Stir well to combine all ingredients.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes until mung beans are tender.
07 - Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.
08 - Transfer to serving bowls and garnish with chopped cilantro. Serve hot.

# Expert Advice:

01 -
  • It's quietly powerful—mung beans are a nutritional powerhouse that actually makes you feel better, not just full.
  • The spices warm you from the inside out without being aggressive or overwhelming.
  • You can throw it together on a busy weeknight and still feel like you've done something genuinely good for yourself.
02 -
  • Don't skip soaking the mung beans—it's not extra work, it's the difference between soup that tastes bright and one that tastes heavy.
  • The lemon juice at the end is non-negotiable; it's what transforms good soup into one that makes you pause and appreciate what you're eating.
03 -
  • If your mung beans are taking longer than 40 minutes to soften, it usually means they were stored too long—use fresher beans from a store with good turnover, and they'll cook faster.
  • Toast the spices in the dry pan before adding oil or liquid—this single step multiplies their flavor intensity and makes the whole soup taste more alive.
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