4.9 from 104 votes
How To Make Mung Bean Soup
Mung Bean Soup is a hearty vegetarian soup made by simmering mung beans in vegetable broth with sautéed onions, garlic, ginger, and celery for depth of flavor. Coconut milk adds creaminess and richness, while fresh spinach added at the end contributes color and freshness. It's nourishing and warming, suitable for meal times when a comforting, plant-based soup is desired.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
servings
Calories:
437 kcal
Course:
Side Dish, Main Course, Soup
Cuisine:
Filipino
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 437
% 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.