How To Make Mung Bean Soup

With over 50 five-star reviews and packed with protein and fiber, this mung bean soup is a quick dinner that the entire family will enjoy. We’ll cover everything you need to know to make it virtually foolproof!

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What are mung beans?

Mung beans, also known as marsh 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, mung beans are individual little powerhouses, providing many vitamins, nutrients, and benefits in each bite. They provide lots of plant-based 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.

you don’t need much to make this soup

The ingredients in this soup are chewy, savory, and just… perfect. (This is an overview, and you can jump to the recipe card for exact measurements!)

• Mung Beans: Can’t have mung bean soup without the mung beans! These can usually be found in your local grocery store or online.
• Vegetable Broth: Using broth in place of water adds so much savory flavor!
• Coconut Milk: A can of coconut milk will add a creaminess that will make it all the more cozy.
• Flavor Makers: We’ll lay down the base flavors by sautéing white onion, garlic, ginger, and celery in a splash of oil and finishing with salt. Helloooo, flavor town.
• 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.

Let’s make it!

Jump to the recipe for full printable instructions.

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.

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, stir 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.

What nutrients are in mung beans?

As a nutritionist, I’m always keeping an eye out for nutrient-dense ingredients, and mung beans are one of the best. 1 cup of cooked mung beans has:

• 14g of protein
• 15 grams of fiber

In addition, they are rich in folate, manganese, magnesium, thiamine, phosphorous, iron, copper, potassium, and zinc. They also have a good portion of your daily intake of vitamin A, vitamin C, and vitamin E.

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How To Make Mung Bean Soup

4.91 from 61 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 40 minutes minutes

Total: 45 minutes minutes

Servings: 6 servings

With over 50 five-star reviews and packed with protein and fiber, this mung bean soup is a quick dinner that the entire family will enjoy. We'll cover everything you need to know to make it virtually foolproof!

Ingredients 

1x2x3x

• ▢ 2 cups dried mung beans, 400 g
• ▢ 8 cups vegetable broth, 2 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 diced celery
• ▢ 1 14-oz can coconut milk, 414 mL
• ▢ 3 cups fresh spinach, roughly chopped
• ▢ Salt to taste

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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

Store in an airtight container in the fridge for 5 to 7 days. You can also store it in the freezer in an air-tight container for up to 3 months. I like to freeze it in silicone molds (any shape is fine), then transfer it to a freezer-safe plastic bag labeled with the name and date I made it.

Find mung beans in the international or dried beans aisle, or check an Asian supermarket. 

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 51.1g | Protein: 23.4g | Fat: 17.1g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 286mg | Potassium: 1359mg | Fiber: 13.8g | Sugar: 8g | Calcium: 131mg | Iron: 7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!