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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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.
If you really like soup that is healthy, try Norwegian Lamb and Cabbage stew. With just a few ingredients, you can enjoy Norways national dish.
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!
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