How To Make Mung Bean Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
437 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Filipino
How To Make Mung Bean Soup
Description
How To Make Mung Bean Soup involves cooking dried mung beans in vegetable broth until soft, absorbing most of the liquid to create a thick base. Prior to adding to the soup, onions, garlic, ginger, and celery are sautéed in olive oil until softened and fragrant, providing aromatic layers to the dish.
The sautéed vegetables combine with the cooked beans, then coconut milk is stirred in to lend a creamy texture and subtle sweetness. Fresh spinach is added last, wilting into the soup for a bright, leafy contrast. Seasoned with salt, this soup balances mild nuttiness from the beans and earthiness from the spices and vegetables.
The result is a nutritious soup that can be enjoyed warm as a light meal or starter. Its components make it suitable for making ahead and storing.
This soup stores well both refrigerated and frozen, with recommended storage times of 5 to 7 days refrigerated and up to 3 months frozen. Freezing in small portions aids convenient reheating. Mung beans can be found in international markets or Asian supermarkets.
Ingredients
- 2 cups mung beans 400 g, dried
- 8 cups vegetable broth 2 L
- 1 Tbsp olive oil 15 mL
- 1 cup onion about 1 onion, white, diced
- 2 cloves garlic minced
- 2 Tbsp ginger freshly grated
- 1 cup celery diced
- 1 oz coconut milk 414 mL, can
- 3 cups spinach roughly chopped, fresh
- salt to taste
Instructions
- Beans: Rinse 2 cups dried mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with 8 cups vegetable broth. Set heat to high and bring to a boil. Reduce heat to reach a gentle simmer, then cook the beans, uncovered, for 30 to 40 minutes. They are finished when they are soft and some have burst. Most of the broth should be absorbed, though a little is okay.
- Flavor Makers: While mung beans cook, heat 1 Tbsp olive oil in a large sauté pan over medium heat. Add 1 cup diced white onion, 2 cloves garlic, 2 Tbsp freshly grated ginger, and 1 cup diced celery. Cook until onion is soft and translucent, about 5 minutes.
- Soup: Add sauteed veggies into the pot of mung beans, along with 1 14-oz can coconut milk and 3 cups fresh spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.
Notes
- Keep the soup in an airtight container in the refrigerator for up to one week.
- Freeze leftovers in small portions to speed thawing and extend storage up to three months.
- Rinse mung beans and pick out debris prior to cooking for best quality.
- Try freezing soup in silicone molds for individual serving sizes before transferring to larger frozen storage.
- Find mung beans in international aisles or Asian grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 51.1g | 17% |
| Protein | 23.4g | 47% |
| Fat | 17.1g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 0mg | 0% |
| Sodium | 286mg | 12% |
| Potassium | 1359mg | 29% |
| Fiber | 13.8g | 55% |
| Sugar | 8g | 16% |
| Calcium | 131mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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