Mung Bean Soup with Spices (Print Version)

Nourishing soup with mung beans, warming spices, and fresh vegetables for digestion and immunity support.

# Ingredient List:

→ Legumes

01 - 1 cup dried mung beans, rinsed and soaked for 2 hours

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 medium tomato, chopped

→ Spices

08 - 1 teaspoon cumin seeds
09 - 1/2 teaspoon turmeric powder
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground cinnamon, optional
13 - 1 bay leaf

→ Liquids

14 - 6 cups vegetable broth or water

→ Seasoning and Garnish

15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon lemon juice

# Recipe Steps:

01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add chopped onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add diced carrots and celery. Continue cooking for 2 to 3 additional minutes.
04 - Stir in turmeric powder, ground coriander, ground black pepper, ground cinnamon if using, and bay leaf. Cook for 1 minute to release aromatic oils.
05 - Add soaked mung beans, chopped tomato, and vegetable broth or water. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, or until mung beans reach desired tenderness.
07 - Remove bay leaf from soup. Add salt and lemon juice. Taste and adjust seasoning as needed.
08 - Ladle soup into serving bowls and garnish with chopped fresh cilantro. Serve while hot.

# Expert Suggestions:

01 -
  • It's the kind of soup that warms you from the inside without feeling heavy, perfect for when your body needs gentle nourishment.
  • The spices bloom in a way that fills your kitchen with comfort, and somehow it always tastes better than it sounds on paper.
  • One pot, straightforward steps, and nobody ever guesses how simple it actually was to make.
02 -
  • The first time I didn't soak the beans and ended up with a pot of soup an hour later with mung beans that were still too firm, so soaking really does matter and isn't something to skip.
  • Toasting the cumin seeds sounds like a small thing, but it's the difference between a soup that tastes plain and one that tastes intentional and developed.
03 -
  • If your mung beans aren't softening after 40 minutes, your water may have been too hard or old beans take longer, just keep cooking and check every 5 minutes until they give way under a wooden spoon.
  • The secret to this soup tasting homemade and not generic is tasting constantly and adjusting the balance of salt, lemon, and spices to your own preference rather than following the recipe as gospel.
Go Back