Mung Bean Soup (Printer version)

Nourishing soup with mung beans, aromatic spices, and vegetables for digestive wellness.

# What You'll Need:

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

→ Liquids

14 - 6 cups vegetable broth or water

→ Seasoning and Garnish

15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon fresh lemon juice

# Directions:

01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add chopped onion, minced garlic, and grated ginger to the pot. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add diced carrots and celery to the pot. Cook for an additional 2 to 3 minutes.
04 - Stir in turmeric powder, ground coriander, black pepper, cinnamon if desired, and bay leaf. Cook for 1 minute to release the spice flavors.
05 - Add the soaked mung beans, chopped tomato, and vegetable broth or water to the pot. Stir well to combine all ingredients.
06 - Bring the mixture to a boil over high heat, then reduce heat to low. Cover the pot and simmer for 35 to 40 minutes, or until mung beans are completely tender.
07 - Remove the bay leaf from the pot. Add salt and fresh lemon juice, adjusting seasoning to taste preferences.
08 - Ladle the hot soup into bowls and garnish with chopped fresh cilantro before serving.

# Expert Advice:

01 -
  • The beans create this velvety texture that somehow feels both light and deeply satisfying at the same time.
  • You can make a big batch on Sunday and the flavors actually deepen overnight, making weekday lunches something to look forward to.
02 -
  • Soaking the mung beans is non-negotiable - I once tried to skip this step and ended up with crunchy beans even after cooking for nearly two hours.
  • The texture should be somewhat creamy but not completely pureed - some intact beans give a pleasing texture contrast that makes each spoonful interesting.
03 -
  • The soup continues to thicken as it sits, so if making ahead, prepare it slightly thinner than youd ultimately want it.
  • Adding the salt at the end rather than during cooking helps the beans soften more quickly and evenly, something I learned after years of unnecessarily extended cooking times.
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