Servings

Prep Time10

Cook Time30

Total Time40

4.4 from 7 votes

This simple Mung Bean Soup recipe is packed with bright flavors. Sweet leeks, lemon, and dill combined with protein-packed mung beans make a healthy and delicious vegan soup that's a breeze to make.

overhead photo of mung bean soup in a ceramic bowl with a pot of soup in the background

Other recipes you might enjoy

It's no secret that we're pretty big fans of mung beans here on HNL. We've got a spicy Mung Bean Salad with halloumi and carrots. We've got Mung Bean Hummus. And of course, we've got our internet-famous Mung Bean Curry, the most popular recipe on this site for several years.

If you were wondering what else we could possibly contribute to the mung-o-sphere, here it is: Mung Bean Soup.

This recipe makes a brothy, vegetable-studded soup simmered on the stovetop until tender perfection. The flavor is almost Greek-ish, with sweet, softened leeks, lemon, and lots of dill, delivering a bright, sunny taste. It's a perfect addition to our collection of healthy soup and stew recipes.

Thanks to a quick soaking technique that softens the mung beans while you're bringing the rest of the soup together, you'll have this one on the table and ready for dinner in a flash.

Featured comment:

I took a few bites, made a face like I was about to cry and the words "good soup" just fell out my mouth lmao. Really easy to make and packed full of veggies! I have enough veggies to make another batch if I want to! Fresh and citrusy but also warm and cozy! Good soup! ⭐️⭐️⭐️⭐️⭐️

~ Usagi

mung beans, leeks, potatoes, carrots, celery, frozen spinach, garlic, lemon, and vegetable broth on a grey background

Let's make mung bean soup together!

Step 1: quick hot soak

In this recipe, I'm using a technique called the Quick Hot Soak to reduce the cooking time. I simply put the mung beans into a saucepan and cover with water. I bring it to a boil, then turn off the heat and let the beans soak while I chop the veggies and start the soup.

This step is optional and may save you 10-15 minutes in total simmering time.

Step 2: sauté

While your beans are soaking, get to work on your soup base.

You'll start by softening the leeks. They get sautéed in olive oil until they've relaxed and begin turning a bit translucent.

photo collage with leeks cooking in a soup pot on the left, and potato, celery, carrots, and garlic added to the same pot on the right.

Then, add in the carrots, celery, potato, and garlic and sauté for about five minutes.

Step 3: simmer

When the vegetables have softened slightly, drain the mung beans, give them a quick rinse, and add them to the pot.

Add the vegetable broth, bring the soup to a boil. Then reduce the heat to medium-low, cover, and simmer until the beans are tender.

vegetable broth being poured into mung bean soup

Warm the olive oil in a large, heavy-bottomed skillet set over medium-high heat. Add the onion and sauté until it’s translucent, stirring frequently.

Stir in the diced pepper and zucchini. Sauté for 3-5 minutes more, or until the vegetables are heated through. Add the corn, stir in the salt and spices, and remove the pan from the heat.

Step 4: sauté

Once the beans are cooked, add the frozen spinach, lemon juice, and dill. Taste, and season with salt and pepper as you like.

photo collage of mung bean soup being made in a red pot

Allow the soup to come back to temperature, and then serve hot with garnishes of your choice. I like to dish it out into big soup bowls and then add lots of fresh dill, black pepper, and extra lemon slices on top.

overhead photo of mung bean soup in a red dutch oven

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4.43 from 7 votes

Healthy and Nourishing Mung Bean Soup (Vegan)

This simple Mung Bean Soup recipe is packed with bright flavours. Sweet leeks, lemon, and dill combined with protein-packed mung beans make a healthy and delicious vegan soup that's a breeze to make.

Course Soup

Cuisine Mediterranean

Diet Vegan, Vegetarian

Keyword Mung Bean Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 230kcal

Author Katie Trant

Ingredients

1 cup mung beans rinsed and checked for stones
3 Tablespoons extra virgin olive oil
1 large leek thinly sliced
3 cloves garlic crushed
1 ½ cups diced carrot approx 3 large carrots
1 ½ cups diced potato approx 1 large
1 cup diced celery 2-3 stalks
2 bay leaves
5 cups vegetable broth
1 large lemon juiced
2 Tablespoons fresh dill chopped
6 ounces frozen spinach

US Customary - Metric

Instructions

Place the mung beans into a saucepan and cover with water. Bring to the boil, the turn the heat off and put a lid on the pot. Set aside to soak while you're preparing the rest of the ingredients for the soup.
1 cup mung beans
While the beans are soaking, prepare the vegetables. Slice the leeks, peel and dice the carrots, dice the celery, dice the potato, and crush the garlic.
Heat 3 Tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.
3 Tablespoons extra virgin olive oil
Add the sliced leek, and sauté until it softens and becomes a bit translucent.
1 large leek
Add the potatoes, celery, carrots, crushed garlic, and bay leaves to the pot and stir to combine.
3 cloves garlic, 1 ½ cups diced carrot, 1 ½ cups diced potato, 1 cup diced celery, 2 bay leaves
Sauté the vegetables, stirring frequently, for about 5 minutes.
Drain the mung beans and give them a quick rinse.
Add the beans to the pot with the vegetables, along with 5 cups of vegetable broth.
5 cups vegetable broth
Bring to a boil, then reduce the heat to medium-low and put a lid on it.
Simmer until the beans are tender, about 15-20 minutes if you have soaked them first.
Once the beans are tender, add the lemon juice, dill, and frozen spinach. Stir through, taste, and season with salt and pepper.
1 large lemon, 2 Tablespoons fresh dill, 6 ounces frozen spinach
Serve hot, with lots of dill on top for garnish.

Notes

Nutrition values are an estimate only

Nutrition

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Comments

4.43 from 7 votes (3 ratings without comment)

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