Hearty Whole Mung Bean Soup

Warm your soul with a bowl of Hearty Whole Mung Bean Soup, a wholesome and nutritious dish packed with vibrant flavors and nourishing ingredients. This plant-based recipe features tender mung beans simmered with a rich blend of aromatic spices like cumin, turmeric, and paprika, complemented by fresh vegetables such as carrots, celery, tomatoes, and spinach. A splash of lemon juice and a sprinkle of cilantro add a bright, refreshing finish. Perfect for cozy dinners, this high-protein, fiber-rich soup is easy to make, with simple steps that bring out layers of savory goodness. Serve it with crusty bread or steamed rice for a satisfying meal that’s as flavorful as it is comforting. Whether you're seeking a hearty vegan dinner or a gluten-free option, this mung bean soup is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup whole mung beans
• 4 cups water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 medium tomato, chopped
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground coriander
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups spinach, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the mung beans thoroughly under cold running water and soak them in water for 4–6 hours or overnight. Drain and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and translucent.

Step 3

Add the diced carrot, celery, and tomato to the pot. Sauté for another 3–4 minutes until the vegetables start to soften.

Step 4

Stir in the ground cumin, turmeric, coriander, and paprika. Cook for 1 minute to toast the spices and release their aroma.

Step 5

Add the soaked mung beans, water, and vegetable broth to the pot. Stir well and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 30–35 minutes, or until the mung beans are tender and start to break down.

Step 7

Season the soup with salt and black pepper. Adjust the seasoning to taste.

Step 8

Add the chopped spinach to the pot. Cook for 2–3 minutes until the spinach has wilted.

Step 9

Stir in the freshly chopped cilantro and lemon juice for a burst of freshness.

Step 10

Serve the soup hot with crusty bread or a side of rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	2184.7 grams (2184.7g)

Amount per serving	% Daily Value*
Calories	1296

Total Fat 36.60g	47%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3752mg	163%
Total Carbohydrate 190.80g	69%
Dietary Fiber 48.60g	174%
Total Sugars 33.10g
Protein 65.00g	130%

Vitamin D 0IU	0%
Calcium 651mg	50%
Iron 23mg	130%
Potassium 5013mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 19.2%

Carbs: 56.4%