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!)
“I made this soup a while back and my whole family loved it. I think my 2.5 year old loved it the most. This recipe is definitely a keeper!” —Marissa
- 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
- 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.