Go Back
+ servings
mung bean soup in a ceramic bowl on a grey background
Print

Mung Bean Soup

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
Keyword Mung Bean Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 230kcal

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

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

Calories: 230kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 849mg | Potassium: 727mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9466IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 3mg