Save My neighbor brought over a steaming bowl of mung bean soup on a gray afternoon when I'd been feeling run down, and I remember thinking how something so simple could taste exactly like care. The broth was golden, dotted with soft beans that practically melted on my tongue, and the warmth seemed to settle into my chest in a way nothing else had that week. She told me her grandmother made it this way in India, nothing fancy, just honest ingredients working together. I asked for the recipe that same evening, and now whenever I make it, I'm transported to her kitchen and that moment of unexpected kindness.
The first time I made this for my family, I miscalculated the water and ended up with something closer to stew, but nobody complained one bit. My daughter actually preferred it thicker and started requesting it that way, which taught me that recipes are more like suggestions than rules. Now I make it somewhere in between, thick enough to coat a spoon but still loose enough to feel like soup, and everyone's happy. That mistake became the best version I've found.
Ingredients
- Dried mung beans, 1 cup (rinsed and soaked for 2 hours): Soaking makes them cook faster and digest more easily; don't skip this step even if you're in a hurry, as it shaves real time off the cooking.
- Medium onion, 1 (finely chopped): This is your aromatic base, and chopping it fine helps it dissolve into the broth, thickening it naturally.
- Fresh garlic cloves, 2 (minced): Fresh garlic gives a sharper note than powder ever could; I always mince it by hand because the flavor stays brighter.
- Fresh ginger, 1-inch piece (grated): This is what makes the soup feel warming from the inside out, and grating it releases more of its essence than slicing.
- Medium carrots, 2 (diced): The natural sweetness balances the earthiness of the beans and adds a little texture.
- Celery stalks, 2 (diced): Celery brings a subtle herbal note and pairs beautifully with the spices without overpowering them.
- Medium tomato, 1 (chopped): Fresh tomato adds brightness and a subtle tang; canned works too if fresh isn't available, but use about half a can.
- Cumin seeds, 1 tsp: Toasting them first wakes up their flavor and fills your kitchen with the most welcoming smell.
- Turmeric powder, 1/2 tsp: This is the golden heart of the soup, both in color and its immune-supporting properties.
- Ground coriander, 1/2 tsp: Coriander adds a gentle citrus note that lifts everything else without demanding attention.
- Ground black pepper, 1/4 tsp: Black pepper sharpens the flavors and helps your body absorb the turmeric.
- Ground cinnamon, 1/4 tsp (optional): I almost always add this because it brings warmth and a hint of sweetness that makes the soup feel more complete.
- Bay leaf, 1: Bay leaf grounds the spice blend and you'll fish it out at the end, making cleanup simple.
- Vegetable broth or water, 6 cups: Broth adds richness, but water works perfectly fine and lets the spices shine more clearly.
- Salt, 1 tsp (or to taste): Salt at the end lets you control it exactly, and I always add it gradually so I don't overshoot.
- Fresh cilantro, 2 tbsp (chopped): Cilantro's bright, almost grassy flavor is what makes the last spoonful taste as fresh as the first.
- Lemon juice, 1 tbsp: Acid is essential here; it cuts through the richness and makes everything taste more alive.
Instructions
- Toast your spice foundation:
- Heat a large pot over medium heat and add cumin seeds, listening for them to crackle and release that warm, toasty aroma. This takes about a minute and completely transforms the flavor profile of the whole soup.
- Build the aromatic base:
- Add your chopped onion, minced garlic, and grated ginger to the toasted cumin, stirring constantly for 3 to 4 minutes until the onion turns translucent and the kitchen smells incredible. This is where the foundation of flavor gets built.
- Add the supporting vegetables:
- Toss in your diced carrots and celery, cooking for another 2 to 3 minutes until they begin to soften slightly. You'll notice the vegetables releasing their own moisture into the pot.
- Bloom the remaining spices:
- Stir in the turmeric, coriander, black pepper, cinnamon if you're using it, and your bay leaf, cooking for just about a minute until everything is fragrant. This quick cooking step opens up the flavors in a way that raw spices never could.
- Combine everything together:
- Add your soaked mung beans, chopped tomato, and broth or water, stirring well to make sure nothing sticks to the bottom. Everything will come together into a beautiful, aromatic mixture.
- Simmer until the beans are tender:
- Bring the pot to a boil, then reduce heat to low and cover it, letting it simmer for 35 to 40 minutes until the mung beans are completely soft and starting to break down slightly. You can check them after 30 minutes and keep tasting to find your preferred consistency.
- Finish with brightness:
- Remove the bay leaf, then add salt and lemon juice to taste, adjusting both until the soup feels balanced and alive. The lemon juice is crucial; it's what makes you want another spoonful.
- Serve with celebration:
- Ladle the hot soup into bowls and top each one with fresh cilantro, letting the green scatter across the golden surface. Serve immediately while it's still steaming.
Save There's something almost meditative about watching this soup come together, the way the golden turmeric spreads through the broth and the beans gradually soften into something nourishing. I've served it to friends who were skeptical about mung beans and watched their faces change with that first spoonful, suddenly understanding why my neighbor thought it was the best thing to bring to someone who needed care.
Variations and Additions
This soup is forgiving in the best way, welcoming additions and changes without losing its essential character. I've added a splash of coconut milk in the final 10 minutes when I want something richer, and it transforms the whole bowl into something more luxurious without overwhelming the spices. A handful of fresh spinach stirred in at the very end adds color and a subtle mineral note, and I've even added a diced green chili with the onions when I wanted heat. The beauty is that the base is strong enough to support these variations while staying grounded.
Serving Suggestions
This soup is complete on its own, but it truly sings when you give it a companion to soak up every last drop of broth. Warm naan is my go-to because it's soft enough to tear and use like a spoon, while steamed rice creates a different kind of comfort, letting you mix the soup and grains together. I've also served it with crusty bread when I didn't have either on hand, and that worked beautifully too, everything becoming soft and absorbed.
Storage and Make-Ahead Tips
This soup actually tastes better the next day because the flavors have more time to settle and deepen, making it perfect for meal prep or having on hand when life gets busy. I store it in glass containers in the fridge for up to 4 days, and it reheats gently on the stove with a splash of water or broth to loosen it back up if needed. You can also freeze it for up to 2 months, and I've learned to leave a little headspace in the container because the liquid expands as it freezes.
- Soaked mung beans can be prepared the night before and stored in the fridge until you're ready to cook.
- All vegetables can be chopped and stored separately for a few hours before cooking, making the actual cooking process feel quick and easy.
- This is one of those soups that welcomes reheating and actually improves with time, so making double is never a bad idea.
Save This mung bean soup has become my answer to a lot of kitchen moments, whether someone needs comfort or I'm looking for something warm that feels nourishing without being heavy. Every time I make it, I think of my neighbor and that afternoon when a bowl of soup felt like the most generous thing anyone could offer.
Recipe FAQ
- → Do I need to soak mung beans before cooking?
Yes, soaking dried mung beans for 2 hours before cooking helps them cook more evenly and reduces simmering time. If you're short on time, you can use canned mung beans instead—just rinse them thoroughly and add them during the last 15 minutes of cooking.
- → Can I make this soup in an Instant Pot or pressure cooker?
Absolutely. For an Instant Pot, skip soaking the beans. Sauté the aromatics using the sauté function, then add all ingredients and pressure cook on high for 18-20 minutes. Allow natural pressure release for 5 minutes before opening.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container in the refrigerator. The flavors actually deepen and improve after a day or two. It also freezes well for up to 3 months—just cool completely before transferring to freezer-safe containers.
- → What can I serve with mung bean soup?
Warm naan bread, roti, or steamed basmati rice make excellent accompaniments. For a lighter option, serve with crusty whole grain bread. A simple cucumber raita or pickle on the side adds a refreshing contrast to the warming spices.
- → Is this soup suitable for meal prep?
Perfect for meal prep. Make a double batch on Sunday and portion into containers for lunches throughout the week. The soup reheats beautifully on the stovetop or in the microwave. Add a splash of water or broth when reheating if it has thickened.
- → Can I add other vegetables to this soup?
Certainly. Spinach, kale, or Swiss chard can be added in the last 5 minutes of cooking. Diced potatoes, butternut squash, or sweet potatoes work well too—add them with the carrots. Just adjust the broth quantity accordingly to maintain your preferred consistency.