Enjoy all the healthy benefits of mung beans in this tasty, vegan mung bean soup recipe that the entire family will enjoy. It’s quick, easy, and full of flavor!

What are mung beans?
There are kidney beans, black beans, pinto beans, and even navy beans. But what on earth are mung beans? Mung beans, also referred to as maash or moong, are little green beans that resemble peas. They’re actually legumes and are commonly found in Asian and Indian cuisine.
Like most types of beans and legumes, these mung beans are individual little powerhouses, providing many vitamins, nutrients, and benefits in each bite. They provide lots of protein in addition to fiber, magnesium, iron, copper, and zinc. They’re also filled with antioxidants and are great for cholesterol, digestion, and blood sugar.
When it comes to cooking mung beans, there’s no need to pre soak them. Instead, just rinse them and then place in your cooking pot with broth or water (in our case broth), and wait! They’ll soften right up in no time.

Ingredients used to make Filipino mung bean soup
The ingredients in this soup are crunchy, savory, and just… perfect. Grab your beans, some broth, coconut milk, spices, and veggies, and let’s get started! Here’s a complete list of everything that’s included:
- Mung Beans: Can’t have mung bean soup without the mung beans! You can usually find these in the dried beans area or international aisle of your grocery store (No luck? Try an Asian supermarket!)
- Vegetable Broth: Using broth in place of water adds so much savory flavor!
- Flavor Makers: We’ll lay down the base flavors by sautéing white onion, garlic, ginger, and celery in a splash of oil. Hellooooo flavor town.
- Coconut Milk: A can of coconut milk will add a creaminess that will make it all the more cozy.
- Spinach: Finally, spinach adds a pop of bright green nutrition! Traditional Filipino-style monggo beans are made with malunggay leaves (moringa oleifera), though these may be difficult to find, depending on where you are.
- Salt: Can’t forget the salt! Add a dash to taste, which will bring out the savory flavors of this soup.

How to make mung bean soup
Creating this vegan mung bean soup recipe will feel quick and simple. Start by preparing the beans and softening with the broth. Then move into sautéing the veggies before mixing everything together to simmer!

Step 1: Prepare the beans
First, rinse the mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add the beans to a larger pot along with the vegetable broth. Set the heat to high and bring to a boil. Reduce the heat to reach a gentle simmer and then cook the beans, uncovered, for 30 to 40 minutes. They’re finished cooking when they’re soft and some have burst. Most of the water should be absorbed, though a little left over is okay.

Step 2: Add the flavor
While the mung beans cook, heat the oil in a large sauté pan over medium heat. Add onion, garlic, ginger, and celery. Cook until the onion is soft and translucent, about 5 minutes.

Step 3: Create the soup
Finally, add the sautéed veggies into the pot of mung beans, along with the can of coconut milk and the chopped spinach. Let it gently simmer until the coconut milk is hot and the spinach has wilted. Serve warm.

More soup recipes to try
You can’t go wrong with a warm cozy soup, no matter what time of year it is! Here are some more tasty ideas for you to try. Which will you make first?
- Pumpkin Soup with Smoky Roasted Chickpeas
- 20 Minute Taco Soup
- Fresh Tomato Soup with Basil
- Easy Pumpkin Soup with Parmesan Popcorn Crunch
- Vegan “Beef” Stew


Ingredients
- 2 cups dried mung beans 400 g
- 6 cups vegetable broth 1.4 L
- 1 Tbsp olive oil 15 mL
- 1 cup diced white onion about 1 onion
- 2 cloves garlic minced
- 2 Tbsp freshly grated ginger
- 1 cup celery diced
- 1 14-oz can coconut milk 414 mL
- 3 cups fresh spinach roughly chopped
- Salt to taste
Instructions
- Beans: Rinse mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with 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 water should be absorbed, though a little is okay.
- Flavor Makers: While mung beans cook, heat oil in a large sauté pan over medium heat. Add onion, garlic, ginger, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Soup: Add sauteed veggies into the pot of mung beans, along with the can of coconut milk and chopped spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.
Tips & Tricks
- Store in an airtight container in the fridge for 5 to 7 days.
- Find mung beans in the international or dried beans aisle, or check an Asian supermarket.
Gwen says
Hi Sarah,
This looks like a great recipe. Someone gave me some mung beans awhile ago and I thought it was time I cooked them up. I saw your recipe and thought I’d give it a try.
By the way, what is the correct carbohydrates in a serving? (You put the calorie number in for the carbohydrates.)
Thanks!
Sarah says
Thanks for pointing that out, Gwen! There are 51.1g carbs 😀
Jen says
This soup was DELICIOUS! So warming and full of flavor. Absolutely a winter staple!
Sarah says
So happy to hear it, Jen! Enjoy! 😀
Lisa Cassidy says
SO DELICIOUS! I made it yesterday and I’m making another batch this morning. Apparently I cannot get enough LOL I am wondering if this soup can be frozen? Thank you, Lisa
Sarah says
So happy to hear it, Lisa! I’m not sure if this can be frozen, but think probably yes (I’ve frozen pea soup with success, and this is quite similar).
Charlotte says
My Chinese foster son cooks Mung beans and puts quite a lot of sugar because that was his family recipe, also lots of water which makes great soup.
Irlene says
I look forward to making your receipe. I grew up eating my mom’s mung bean soup. She didn’t use coconut milk so I am excited to try it with coconut milk. Last night I was craving this soup and instead of calling my mom I decided to look online for a receipe. I will let you know how it turns out! I am sure yummy! P.S. My Costco carries organic mung beans. I was shopping last night and pick up a bag and that’s why I am craving this soup. =)
Sarah says
Enjoy! This is such a cozy dish for this time of year. Would love to hear how it goes for you!
Lauren says
Yum! My husband and I really enjoyed it! I used red onion and frozen spinach because that’s what I had on hand and it worked well!
Ellie says
Sarah
This is so delicious and filling. This is my second batch but i omitted the garlic as my daughter cannot tolerate garlic. It is still delicious but it is missing the garlic kick. You must try it
Sara says
I tried the soup for the first time and it was awesome. I did not have spinach nor celery but I added broccoli and it was great. I cut up the stems to simulate celery
Sarah says
That sounds delish! Happy you liked it, Sara! 😀