Mung Bean Soup with Spices (Print Version)

Hearty mung beans simmered with warming spices and fresh vegetables for a nourishing, digestion-friendly bowl.

# Components:

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

→ Liquids

14 - 6 cups vegetable broth or water

→ Seasoning and Garnish

15 - 1 tsp salt, or to taste
16 - 2 tbsp fresh cilantro, chopped
17 - 1 tbsp lemon juice

# Preparation Steps:

01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add onion, garlic, and ginger. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add carrots and celery. Cook for another 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for 1 minute.
05 - Add soaked mung beans, chopped tomato, and vegetable broth or water. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, or until mung beans are soft.
07 - Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.
08 - Serve hot, garnished with chopped cilantro.

# Expert Advice:

01 -
  • It's one of those soups that actually makes you feel better, not just fed, with natural spices that support digestion.
  • The mung beans become so tender they're almost creamy without any cream, making it deeply satisfying and naturally vegan.
  • You can have a full, nourishing meal ready in just over an hour, with minimal hands-on time once everything hits the pot.
02 -
  • Never skip soaking the mung beans; it's not just tradition, it cuts the cooking time in half and makes them digest so much more easily.
  • The soup will thicken as it sits, so if you like it brothier, add extra liquid; if you want it closer to stew, let it cook a few minutes longer before serving.
  • Tasting and adjusting the salt and lemon at the end is essential because every broth tastes slightly different, and these two ingredients are what make it sing.
03 -
  • Toast your cumin seeds for a full minute even if you think it's long enough; that extra moment is what makes the entire soup taste deeper and more intentional.
  • Keep the heat low during the simmer so the beans soften evenly and don't break apart into mush before they're actually cooked through.
  • Add lemon juice slowly and taste as you go, because it's easier to add more brightness than to take it away if you overshoot.
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