As the chilly breeze begins to whisper through the trees and colorful leaves start to blanket the ground, there’s something about cozying up with a warm bowl of soup that makes everything feel just right. The delightful aroma of spices, mingling with the earthy scent of cooked mung beans, creates a symphony for the senses. When I first discovered mung bean soup, I was instantly hooked. It warmed not just my body but also my soul, reminding me of rainy days spent in the kitchen with my grandmother, stirring up aromatic concoctions that made our home smell like pure comfort.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mung Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mung Bean Soup

If you’re seeking a dish that brings a sense of nostalgia while also being incredibly nourishing, this is the one. As the days get shorter and the air gets crisper, there’s no better invitation to dive into a comforting bowl of mung bean soup. It’s perfect for meal prep or as a wholesome dinner option for chilly evenings. Grab your favorite bowl, and let’s create something truly delicious together!

Why You’ll Love This Recipe

Simple & Quick: This soup is a one-pot wonder, ready in just about an hour with minimal effort.
Irresistible Flavor: Rich with spices, sweet carrots, and creamy coconut milk, every spoonful bursts with flavor.
Eye-Catching Appeal: The vibrant green of the mung beans paired with colorful veggies makes it as delightful to look at as it is to eat.
Flexible Serving: Perfect for a cozy dinner, packable lunches, or a nourishing snack at any time of day.
Diet-Friendly Options: Naturally vegan, gluten-free, and dairy-free, it fits perfectly into various dietary needs.

Ingredients You’ll Need

Olive Oil: A good quality extra virgin olive oil brings healthy fats and a rich flavor to the base of the soup.
Leeks: Finely diced, leeks add a subtle onion-like sweetness that enhances the overall flavor. If you’re in a pinch, yellow onions work too!
Carrot: Diced carrots not only add sweetness but also a vibrant pop of color. Swapping for sweet potatoes is an excellent alternative.
Garlic and Ginger: These aromatic staples are crucial for a fragrant base that excites the palate.
Curry Powder: Use a blend that you love, as it transforms the soup with warm and comforting flavors. Feel free to substitute with a homemade blend for a unique touch.
Red Chili Flakes: Just a touch adds warmth without making it too spicy. Adjust to your taste!
Tomato Paste: This thickens the soup and deepens the flavor; fire-roasted tomatoes are a flavorful substitute if you’d like.
Mung Beans: The star of the show! Make sure to rinse and drain your beans well. If needed, green or yellow split peas can work in a pinch.
Potatoes: They add creaminess and heft to the soup. For a lighter option, zucchini can also be used.
Zucchini: Diced zucchini adds texture, but if it’s not available, feel free to use green beans or even corn!
Crushed Tomatoes: These add a tangy depth; opt for low-sodium varieties for a healthier choice.
Vegetable Stock: Homemade stock will elevate the soup; store-bought is fine if it’s low in sodium.
Bay Leaves: These add a subtle flavor; remember to remove them before serving.
Coconut Milk: The creamy top provides a luscious finish. Light coconut milk is an option if you’re watching calories.
Fresh Parsley: Chopped parsley brightens the dish and adds freshness. You can replace it with cilantro for a different flavor experience.
Salt and Pepper: Essential for seasoning, always adjust to your personal taste.

How to Make Mung Bean Soup

Heat & Sauté: Begin by heating the olive oil in a large pot or Dutch oven over medium heat. When shimmering, add the finely diced leeks and diced carrots. Sauté for about 4-5 minutes until they soften and release their aromas, stirring occasionally. This step builds the foundation of flavors for your soup.

Add Aromatics: Once the leeks and carrots are tender, stir in the chopped garlic and ginger, cooking for an additional minute until fragrant. The aroma should be tantalizing! Now, sprinkle in the curry powder and red chili flakes, allowing them to bloom in the oil for another minute, coaxing out their essential oils.

Combine Ingredients: Next up is the tomato paste. Stir this in well before adding the rinsed mung beans, cubed potatoes, diced zucchini, crushed tomatoes, vegetable stock, and bay leaves. Mix everything together thoroughly, ensuring that the beans are well incorporated. Bring the mixture to a rolling boil, which is essential for cooking the beans evenly.

Simmer: Lower the heat to maintain a gentle simmer and cover the pot. Let it bubble away for about 40 minutes or until the mung beans are tender. Stir occasionally; this gives you the perfect opportunity to sneak a taste. You want them soft but not mushy!

Finish & Serve: Once the beans are cooked, remove the bay leaves. Stir in the coconut milk for that creamy touch. If the soup appears too thick, gradually add more vegetable stock to reach your desired consistency. Season with salt and freshly ground pepper, then mix in the fresh parsley. Serve warm, garnished with additional parsley if desired.

Storing & Reheating

For those evenings when you’ve cooked too much deliciousness, store any leftovers in an airtight container at room temperature for up to 2 hours or refrigerate for about 5 days. If you want to keep it longer, transfer the soup to a freezer-safe container and store it for up to 3 months. When it’s time to enjoy it again, just reheat gently on the stovetop over low heat for about 10-15 minutes, adding a splash of vegetable stock to refresh the flavor and texture.

Chef’s Helpful Tips

Avoid mushy mung beans by not overcooking! Test them for tenderness towards the end of the simmering time.
For a more robust flavor, consider toasting the curry powder in the oil before adding the vegetables.
Feel free to swap ingredients based on what’s in your fridge; this soup is versatile.
If you want to make it even creamier, blend in some of the soup and return it to the pot.
Garnish with a dollop of additional coconut milk for an eye-catching presentation.

The goodness of mung bean soup is undeniable. It offers comfort, nutrients, and warmth, making it a go-to recipe as the seasons shift. Experiment with different vegetables, and don’t hesitate to bring in your personal flair. After all, cooking is about joy and creativity. So grab a spoon and enjoy every delicious bite!

Recipe FAQs

Can I use other beans instead of mung beans?

Absolutely! While mung beans are the star here, you can substitute them with green or yellow split peas. Just be mindful of the cooking times, as they can differ. Adding lentils is also an option, but they generally cook quicker than mung beans, so adjust the simmering time accordingly.

Can I make this soup spicier?

For those who crave heat, feel free to increase the amount of red chili flakes in the recipe. Additional spices, like cayenne pepper or even a hot sauce drizzle at the end, can also spice things up. Just remember to taste as you go!

Is this soup suitable for freezing?

Yes! Mung bean soup freezes wonderfully. Just make sure to let it cool completely before transferring to freezer-safe containers. When you’re ready to eat again, just thaw in the fridge overnight before reheating gently on the stove.

What can I serve with mung bean soup?

This soup pairs beautifully with crusty bread or a fresh green salad for a balanced meal. You might also try it alongside some warm naan or flatbread for dipping, making each bite even more satisfying!