Name: Mung Bean Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Other
Ingredients: Olive oil; Leeks; Carrot; Garlic cloves; Fresh ginger; Curry powder; Red chili flakes; Tomato paste; Mung beans; Potatoes; Zucchini; Crushed tomatoes; Vegetable stock; Bay leaves; Coconut milk; Fresh parsley; Salt and pepper

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The aroma of Mung Bean Soup cooking on the stove is nothing short of magical. As it bubbles gently, the savory scents of garlic, ginger, and warm spices waft through your kitchen, wrapping you in comfort. The vibrant green of the mung beans mingles beautifully with colorful veggies, creating a visual feast that feels both hearty and nourishing. There’s something incredibly soothing about a steaming bowl of soup, especially on a chilly evening when the leaves begin to turn and the air takes on that crisp edge. It takes me back to weekends spent with family, gathering around the table for cozy meals that warmed both our bellies and our hearts.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mung Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mung Bean Soup

This stellar recipe for Mung Bean Soup brings together simple ingredients and a delightful range of flavors, and it’s so easy to whip up! Whether you’re looking for a comforting weeknight dinner or a delicious option for meal prep, this dish is here to brighten your day. So grab your favorite bowl and get ready to savor something truly special.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and 50 minutes of cooking let you enjoy this wholesome meal without fuss.
Irresistible Flavor: The combination of warming spices and creamy coconut milk creates a rich, satisfying soup experience.
Eye-Catching Appeal: The colorful mix of veggies makes this soup as delightful to look at as it is to eat.
Flexible Serving: Perfect for lunch, dinner, or even a cozy snack, this soup is versatile for any occasion.
Diet-Friendly Options: Naturally vegan and gluten-free, making it a healthy choice for everyone.

Ingredients You’ll Need

Olive oil: A rich oil that helps sauté vegetables, providing a base of flavor. You can substitute it with avocado oil if needed.
Leeks: These add a mild, sweet onion flavor, enhancing the overall taste. If leeks aren’t available, onions can work in a pinch, but use them sparingly.
Carrot: Provides sweetness and a nice texture. You can replace it with parsnip for a different flavor profile.
Garlic cloves: They add depth and aroma; fresh garlic is best for the strongest flavor.
Fresh ginger: This adds a lovely warmth and zing. Ground ginger can substitute, but fresh gives a more vibrant taste.
Curry powder: The star of the dish that brings warmth and complexity; feel free to use your favorite blend.
Red chili flakes: For a mild kick, adjust the quantity to suit your taste preferences.
Tomato paste: Adds a rich, umami flavor that enhances the soup’s heartiness.
Mung beans: These tiny, protein-packed legumes help create body in the soup. Ensure they are well rinsed before use.
Potatoes: Add creaminess; russets or Yukon golds work beautifully. Sweet potatoes can be a healthier alternative.
Zucchini: A light vegetable that offers a lovely texture. If unavailable, yellow squash could work as well.
Crushed tomatoes: Essential for a flavorful broth and bright color; use crushed plum tomatoes for a sweeter sauce.
Vegetable stock: Serves as the flavorful base; low-sodium is recommended for better control over the saltiness.
Bay leaves: Add depth and aroma. Don’t forget to remove them before serving!
Coconut milk: The creamy top part makes it rich and luscious. If you want a lighter soup, use light coconut milk.
Fresh parsley: Adds a pop of brightness and freshness to finish. Basil or cilantro can be interesting substitutions.
Salt and pepper: Essential for seasoning, adjust according to taste.

How to Make Mung Bean Soup

Heat and Sauté: Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced leeks and diced carrot, sautéing them for about 4-5 minutes until softened and fragrant. The veggies will become translucent, filling your kitchen with their inviting aroma.

Add Aromatics: Stir in the freshly chopped garlic and ginger, letting them cook for another minute. You’ll know they’re ready when the kitchen starts smelling divine. Then, add the curry powder and red chili flakes, stirring well for an additional minute to release their flavors.

Incorporate the Base: Mix in the tablespoon of tomato paste, ensuring it combines well with the sautéed mixture before adding the rinsed mung beans, cubed potatoes, and diced zucchini. Pour in the crushed tomatoes and vegetable stock, and add the bay leaves. Give everything a good stir and bring the mixture to a boil.

Simmer Gently: Once boiling, reduce the heat to low and allow the soup to simmer for about 40 minutes. You’re looking for the mung beans to become tender, and the texture should be a comforting mixture of thick soup and hearty stew.

Finish with Creaminess: After removing the bay leaves, stir in the creamy top part of the coconut milk. If the soup seems a bit too thick, don’t hesitate to add a splash more vegetable stock until it reaches your desired consistency. Adjust seasoning with salt and freshly ground black pepper.

Add Freshness: Finally, fold in the roughly chopped parsley. This brightens the soup with a fresh note that perfectly balances the rich flavors. Serve it warm in your favorite bowl and prepare to be amazed!

Storing & Reheating

Store any leftovers of your Mung Bean Soup at room temperature for up to 2 hours. For longer storage, transfer to an airtight container and refrigerate, where it will keep well for 3-4 days. Alternatively, freeze the soup in portions for up to 3 months—just make sure to label them! When reheating, heat gently on the stove over medium heat, adding a splash of vegetable stock or water if needed, as soups may thicken. The flavors can mellow a bit after storage, so feel free to add a dash of fresh herbs or a sprinkle of chili flakes to refresh it.

Chef’s Helpful Tips

Prevent Mushy Beans: Overcooking can lead to mushy beans. Keep an eye on them after the 40-minute mark; taste for tenderness.
Sauté Time: The longer you sauté your base ingredients, the deeper the flavor will be in the finished soup. Tasting as you go is key!
Spice Variations: Experiment with different spice blends—try garam masala for a different flavor adventure.
Texture Adjustments: If you prefer a creamier soup, use an immersion blender to blend part of it before adding the coconut milk.
Make-ahead Perfection: This soup flavors deepen over time, making it a great candidate for meal prep or batch cooking.

Mung Bean Soup is a beautifully hearty, nutritious dish that’s simple enough to make any day and special enough to impress guests. This soup is just as satisfying for a weeknight dinner as it is for a gathering. Feel free to play around with spices and add in any seasonal vegetables you have on hand. You’ll find each bowl is a new experience to enjoy.

Recipe FAQs

Can I use split mung beans instead of whole?

Absolutely! Split mung beans cook faster and are a great alternative if you’re short on time. Just keep in mind that the texture will be slightly different—smoother and creamier, which can still be delicious in this soup.

How do I thicken my Mung Bean Soup?

If you find your soup a little too thin, you can mash a portion of the beans or add a cornstarch slurry. Just mix a tablespoon of cornstarch with water and stir it into the simmering soup until thickened to your liking.

Can I add other vegetables?

Certainly! This recipe is very flexible. Feel free to add vegetables like spinach, kale, or bell peppers. Just adjust the cooking time so that your vegetables are tender but not overcooked.

How can I make it spicier?

If you crave a little more heat in your Mung Bean Soup, consider adding fresh jalapeños or an extra pinch of red chili flakes during the cooking process. Taste as you go to find your perfect balance!