Mung Bean Soup

Mung Bean Soup is a super nutritious and easy soup to make. Just sauté and simmer. The combination of spices and fresh ingredients will make this vegetarian soup one of your favorites. This soup cooks up fast enough for a weeknight family meal.

Mung beans are a member of the legume family. It is very common in Asian cuisine and has a wide array of practical uses in cooking.

You may know mung beans by its more common use in western cuisine by the name of bean sprouts. Mung beans are soaked in water until they sprout then used for making stir-fry, egg rolls, garnishes for soups and wraps.

Mung beans go by different names depending on the region. In the Philippines, it is known as the monggo bean where it is commonly cooked into a stew with added prawns, a common dish during Lent. In India, the outer green hull is stripped away and is known as mung dal. In Bangladesh this is known as Moog dal. Chances are you have already had mung beans in some form so don’t be afraid of this bright, green bean. You already love this, you just didn’t know it.

If you are vegetarian inclined, incorporating more legumes like mung beans into your diet can yield really good nutritional value. They are high in B vitamins, protein, folate, thiamin and minerals. Even if you aren’t vegetarian, expanding your culinary horizons to include this superfood can improve your nutritional intake.

You don’t have to be a vegetarian to enjoy this soup made with fresh ingredients. If you make this, tag us on Instagram #FusionCraftiness so that we may see. Bon Appetit!

Mung Bean Soup

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★★★★★ 5 from 9 reviews

• Author: Tina
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 52 minutes
• Yield: 6 bowls 1x
• Category: Soup
• Method: Simmer
• Cuisine: Asian

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Description

Mung Bean Soup is a super nutritious and easy soup to make. Just sauté and simmer. The combination of spices and fresh ingredients will make this vegetarian soup one of your favorites. This soup cooks up fast enough for a weeknight family meal.

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Ingredients

• 1 cup of mung beans
• 1 tsp of baking soda
• 3 tbs cooking oil
• 1 yellow onion, peeled and diced
• 1 cinnamon stick
• 2 garlic cloves, peeled and minced
• 1 Tbs minced ginger
• 1 serrano, seeded and diced small
• 1 Tbs turmeric
• 1 tsp Chile powder
• 1 tsp cumin
• 2 tsp coriander powder
• 15 oz can diced tomatoes
• 3 cups water
• 1 tsp salt
• 2 lemons, quartered

Optional garnish: fresh herbs

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Instructions

1. Place beans in a medium bowl, add baking soda and enough water to cover by an inch.  Soak at least 1  hour or overnight.  Drain and rinse beans well.  Set aside.
2. In a dutch oven or large soup pot, add oil over medium heat.  Add onions and cinnamon stick, cook until onions are translucent, stirring frequently, about five minutes.
3. Add garlic, ginger, serrano, turmeric, Chile powder, cumin, corriander and cook 2 minutes.
4. Add tomatoes undrained and cook for another 5 minutes, stirring frequently.
5. Add mung beans, water and 1 tsp salt, simmer for 20 minutes.  Add more water if necessary for desired consistency.  
6. When beans are soft, serve with desired garnish and lemon wedges.

Notes

• A great addition to this soup is asafetida or fenugreek leaves.  These ingredients can be a little hard to find in a regular market.  If you do have these ingredients, add when you add the other spices.
• Serve with crusty bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 122
• Sugar: 3 g
• Sodium: 865 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 0 mg