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Home Eat Dinners Soups

Mung Bean Soup

4.84 from 36 votes
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By: Sarah BondUpdated: Mar 11, 2021 40 Comments

This post contains affiliate links.

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!

A white bowl filled with mung bean soup

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.

A white bowl filled with mung bean soup

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.
A ladle scooping a spoonful of mung bean 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.

A colander filled with mung beans and vegetable broth

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.

Chopped onion, celery, and garlic in a sauté pan

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.

Pouring a can of coconut milk into a colander filled with various mung bean soup ingredients

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
A white bowl filled with mung bean soup

Mung Bean Soup

4.84 from 36 votes
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 437kcal
Servings: 6 people
Print Rate
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!

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. 

Nutrition Information

Serving: 1serving Calories: 437kcal (22%) Carbohydrates: 51.1g (17%) Protein: 23.4g (47%) Fat: 17.1g (26%) Saturated Fat: 12g (75%) Cholesterol: 0mg Sodium: 286mg (12%) Potassium: 1359mg (39%) Fiber: 13.8g (58%) Sugar: 8g (9%) Calcium: 131mg (13%) Iron: 7mg (39%)
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  1. Gwen says

    Posted on 9/14 at 11:22 pm

    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!

    Reply
    • Sarah says

      Posted on 9/15 at 6:47 pm

      Thanks for pointing that out, Gwen! There are 51.1g carbs 😀

  2. Jen says

    Posted on 10/25 at 2:12 am

    This soup was DELICIOUS! So warming and full of flavor. Absolutely a winter staple!

    Reply
    • Sarah says

      Posted on 10/26 at 6:27 am

      So happy to hear it, Jen! Enjoy! 😀

  3. Lisa Cassidy says

    Posted on 11/5 at 3:20 pm

    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

    Reply
    • Sarah says

      Posted on 11/5 at 11:23 pm

      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).

  4. Charlotte says

    Posted on 12/1 at 6:34 pm

    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.

    Reply
  5. Irlene says

    Posted on 1/7 at 11:55 am

    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. =)

    Reply
    • Sarah says

      Posted on 1/7 at 4:43 pm

      Enjoy! This is such a cozy dish for this time of year. Would love to hear how it goes for you!

  6. Lauren says

    Posted on 1/13 at 4:58 pm

    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!5 stars

    Reply
  7. Ellie says

    Posted on 2/13 at 10:16 am

    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 it5 stars

    Reply
  8. Sara says

    Posted on 2/22 at 6:33 pm

    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

    Reply
    • Sarah says

      Posted on 2/25 at 11:00 am

      That sounds delish! Happy you liked it, Sara! 😀

  9. Christina Ledford says

    Posted on 7/18 at 9:32 am

    This was a first time recipe with mung beans. I have been trying different experiments with the yellow split (dal) beans for about three days. This soup recipe is delicious and so healthy. It was simple to make and is now a go-to recipe for the regular soup maker that I am. Thank you!

    Reply
  10. EMELY MORABE says

    Posted on 7/23 at 4:25 pm

    This is on my fortnightly menu, but I mixed it with chop pumpkin and sweet potato leaves instead (which I can only pick from my backyard), and yes always with coconut milk and bit of chicken breast.

    Reply
  11. Marshall says

    Posted on 8/15 at 10:03 pm

    Very nice! I substituted chopped smoked bacon for the spinach.5 stars

    Reply
  12. Meg says

    Posted on 8/17 at 6:29 pm

    It turned our great. I made it in the Instant Pot, cooking on high for 6 minutes. 4-5 minutes might’ve been better since I’d already soaked the beans for an hour or 2 even though you don’t have to. I didn’t have spinach and I added carrots with the onion and celery that I first cooked in oil in the Instant Pot. I added the coconut milk after the Instant Pot was done.

    Reply
  13. Suz Dan says

    Posted on 12/31 at 4:04 pm

    great soup! I used Swiss chard, celery and sweet potatoes, all with lots of fresh ginger. Definitely a winner!5 stars

    Reply
  14. Flavie says

    Posted on 1/31 at 4:11 pm

    I love it! Can e freeze it?5 stars

    Reply
    • Sarah Bond says

      Posted on 1/31 at 5:43 pm

      I haven’t tried freezing this recipe, but I think it would work!

  15. Anna says

    Posted on 2/6 at 4:43 am

    I liked the flavor profile but had to add more liquid – id try skim coconut milk next time or jsut more broth. I think what caused it is the beans breakin out of the shell and thickening the soup. I will try to soak them next time and see if that makes any difference in keeping them intact5 stars

    Reply
  16. Sam Sims says

    Posted on 2/19 at 4:47 am

    What’s the serving size for this recipe?

    Reply
    • Sarah Bond says

      Posted on 2/21 at 7:29 pm

      This makes 6 servings! We don’t measure out serving size, to just 1/6th of the recipe 😀

  17. Lisa Keenan says

    Posted on 3/1 at 4:19 pm

    Holy wow! This soup was sooooooo delicious…
    I couldn’t believe how fancy and exotic I felt…
    The home smelled incredible…the soup tasted equally as tasty!
    I’m so sharing this…THANKYOU!5 stars

    Reply
    • Sarah Bond says

      Posted on 3/1 at 5:15 pm

      YAY! So happy to hear it, Lisa! 😀

  18. Jean says

    Posted on 3/3 at 3:07 pm

    Omitted celery to reduce sodium
    Replaced w carrot

    Delicious and easy5 stars

    Reply
  19. BECK says

    Posted on 6/17 at 5:59 pm

    Love. It. I added pearl barley (not sure why:-/). Came out delicious. 1st time cooking mung beans.
    I am vegan. Thanks for the recipe.

    Reply
    • Sarah Bond says

      Posted on 6/20 at 9:32 am

      So happy you liked it, Beck! enjoy! 😀

  20. Debbie says

    Posted on 7/31 at 4:15 pm

    I just made this for the first time. Because of the high nutritional value, I am taking it to a friend who has been dealing with the after effects of Covid. But, of course, I had to sample! It’s really yummy! Thank you for the great recipe!5 stars

    Reply
  21. Lau says

    Posted on 8/6 at 9:43 am

    Just made this and it is simply delicious. Super easy to make and feels wholesome5 stars

    Reply
    • Sarah Bond says

      Posted on 8/8 at 9:49 pm

      So happy to hear it, Lau! Enjoy! 😀

  22. Michaela says

    Posted on 8/12 at 10:54 am

    This is so delicious, I added garlic chili sauce to spice it up and give it a kick.
    I would like to know if anyone has frozen it.5 stars

    Reply
  23. Dagny says

    Posted on 8/14 at 2:26 pm

    I used one cup mung bean instead of two, three cups of trader joes low sodium vegetable broth and coconut cream instead of coconut milk. I followed the rest of the recipe. It was delicious!5 stars

    Reply
  24. Lynn Grate says

    Posted on 8/25 at 10:15 am

    The soup sounds wonderful but the price of Moong dal has skyrocketed! Can I make this with Red Lentils instead?

    Reply
    • Sarah Bond says

      Posted on 8/26 at 4:14 am

      Yes that should be fine! 😀

  25. tatyana says

    Posted on 9/27 at 4:18 pm

    Hi Sarah,

    Can I add a half can coconut cream instead coconut milk?

    Reply
    • Sarah Bond says

      Posted on 9/27 at 5:29 pm

      Yes! And just supplement the rest of the volume by adding a bit of water.

  26. Steph says

    Posted on 1/18 at 6:20 am

    Wow, that was super delicious. The whole family loved it. Thank you so much5 stars

    Reply
  27. Sarah says

    Posted on 1/18 at 3:47 pm

    Pretty good. I like the texture. Could use more flavour.3 stars

    Reply
  28. Barbara says

    Posted on 3/4 at 5:43 am

    This is great soup and very easy. I made it in the instant pot. You can add any veggies you have afterwards. Thank you so much for this.🙏❤️5 stars

    Reply

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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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