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 (and with dozens of 5-star reviews, this recipe is virtually foolproof!)

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 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.
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
Or for another Filipino-inspired dish, serve this soup with Tortang Talong (and eggplant omelet!)
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! 😀
Christina Ledford says
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!
EMELY MORABE says
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.
Marshall says
Very nice! I substituted chopped smoked bacon for the spinach.
Meg says
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.
Suz Dan says
great soup! I used Swiss chard, celery and sweet potatoes, all with lots of fresh ginger. Definitely a winner!
Flavie says
I love it! Can e freeze it?
Sarah Bond says
I haven’t tried freezing this recipe, but I think it would work!
Anna says
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 intact
Sam Sims says
What’s the serving size for this recipe?
Sarah Bond says
This makes 6 servings! We don’t measure out serving size, to just 1/6th of the recipe 😀
Lisa Keenan says
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!
Sarah Bond says
YAY! So happy to hear it, Lisa! 😀
Jean says
Omitted celery to reduce sodium
Replaced w carrot
Delicious and easy
BECK says
Love. It. I added pearl barley (not sure why:-/). Came out delicious. 1st time cooking mung beans.
I am vegan. Thanks for the recipe.
Sarah Bond says
So happy you liked it, Beck! enjoy! 😀
Debbie says
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!
Lau says
Just made this and it is simply delicious. Super easy to make and feels wholesome
Sarah Bond says
So happy to hear it, Lau! Enjoy! 😀
Michaela says
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.
Dagny says
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!
Lynn Grate says
The soup sounds wonderful but the price of Moong dal has skyrocketed! Can I make this with Red Lentils instead?
Sarah Bond says
Yes that should be fine! 😀
tatyana says
Hi Sarah,
Can I add a half can coconut cream instead coconut milk?
Sarah Bond says
Yes! And just supplement the rest of the volume by adding a bit of water.
Steph says
Wow, that was super delicious. The whole family loved it. Thank you so much
Sarah says
Pretty good. I like the texture. Could use more flavour.
Barbara says
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.🙏❤️
Joleen says
outstanding and easy recipe and everyone loves this!!!!!!
Sarah Bond says
I’m so happy to hear it, Joleen! Enjoy! 😀
C says
I combined two recipes by adding way more vegetables – I went full mirepoix (in other words, I added carrots) and added zucchini too. The other recipe called for turmeric, so I added that too and it tasted vaguely curry-ish.
Two comments. 1. Mung beans never get very big – so with my version they were kind of a smaller percentage of the soup. Which was fine because they never got particularly soft (after a loooong soak time) and weren’t hugely flavorful. 2. You may end up adding more broth.
My family liked this and I assume it’s super healthy, so if I get mung beans again this would absolutely be my go-to as a starting point. Darn, just realized I forgot the ginger! That would have pepped it up in a good way, I think.
Giving it 5 stars because since I changed it a lot, it’s not fair to criticize the original at all.
Nichole Miles says
I wasn’t sure I would like this but its delicious! I used lite coconut milk and it was very tasty. Thank you.