Nourishing Mung Bean Soup

My mother kept a small garden behind her apartment, and every spring she'd grow cilantro just so she could make this soup. I didn't understand the appeal until one afternoon when she handed me a warm bowl during a particularly gray week, and somehow the golden turmeric and soft mung beans felt like exactly what I needed. That soup taught me that the most healing dishes aren't always complicated, they're just honest.

I made this for my roommate when she came home with a cold, and she claimed it was the first thing that made her actually want to eat in days. By the time I was ladling the third bowl, we were sitting on the kitchen counter talking about everything we'd been avoiding, and I realized this soup had somehow become our thing.

Ingredients

• Dried mung beans: Rinse and soak these for at least 2 hours before cooking, which makes them soften faster and digest more easily, though I've learned that even forgetting the full soak still works in about 50 minutes.
• Onion, garlic, and ginger: This aromatic base is what makes your whole kitchen smell like home, so don't rush this part or use the pre-minced stuff if you can help it.
• Carrots and celery: These vegetables add natural sweetness and depth that balances the earthy beans beautifully.
• Fresh tomato: Choose a ripe one if you can, as it breaks down into the broth and gives the soup body rather than using canned.
• Cumin seeds: Toasting these first releases their oils and transforms the entire flavor profile from flat to fragrant in just one minute.
• Turmeric, coriander, and black pepper: This warming spice trio is what gives the soup its traditional character and those anti-inflammatory properties everyone talks about.
• Cinnamon and bay leaf: Just a whisper of cinnamon adds unexpected warmth, while the bay leaf rounds out the spices without being obvious.
• Vegetable broth or water: Good broth makes a difference, but honestly water works fine if that's what you have, and you can always taste and adjust later.
• Fresh cilantro and lemon juice: These final touches brighten everything up at the end and make the soup taste alive rather than heavy.

Instructions

Toast the cumin seeds first:

Heat your pot over medium heat and add the cumin seeds, listening for that moment when they start crackling and releasing that warm, toasty smell. This takes maybe a minute, and you'll know it's happening when the aroma suddenly gets stronger.

Build your flavor base:

Toss in the onion, garlic, and ginger, stirring occasionally until the onion turns translucent and soft, which should take about 3 to 4 minutes. Your kitchen will start smelling genuinely amazing at this point, which is a good sign you're on the right track.

Add the vegetables:

Stir in the carrots and celery, letting them cook for another 2 to 3 minutes until they start to soften slightly. This is when I usually take a moment to smell everything and feel pleased with myself.

Bloom the spices:

Add the turmeric, coriander, black pepper, cinnamon if using, and bay leaf, stirring constantly for just one minute so the spices release their oils without burning. The color should deepen noticeably and the smell will become even more complex.

Combine and simmer:

Pour in your soaked mung beans, chopped tomato, and broth, stirring well so everything mingles together. Bring it all to a boil, then lower the heat and cover, letting it simmer gently for 35 to 40 minutes until the beans are completely soft and have started breaking down slightly.

Finish and taste:

Remove the bay leaf, then add salt and lemon juice, tasting as you go because every stove and every batch of beans is slightly different. You might find you want a tiny bit more salt or lemon, and that's exactly right.

Serve with intention:

Ladle the soup into bowls while it's still hot and scatter fresh cilantro on top, which adds color and a fresh note that lifts everything.

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There's something about serving this soup that makes people sit down and stay awhile instead of eating standing up at the counter. Maybe it's because it feels intentional, or maybe it's just that good soup demands a moment of attention and gratitude.

Making It Your Own

I've made this soup dozens of times now and it's never quite the same twice, which I've learned to see as a feature rather than a bug. Sometimes I add a splash of coconut milk in the final 10 minutes if I'm feeling indulgent, and it turns into something almost creamy without losing that essential lightness. Other times I'll dice a green chili and add it with the onions if I want more heat, and I've even thrown in a handful of spinach at the very end just to use what was in my fridge.

What Goes With This

Warm naan or steamed rice transforms this soup into a full meal, and I've found that the slightly bread like texture of naan soaks up the broth in the most satisfying way. Honestly though, this soup stands beautifully on its own as a light lunch with just some good bread on the side, or paired with a simple salad if you want something more substantial.

Storage and Reheating Notes

This soup keeps beautifully in the fridge for about 4 days, and actually tastes better the next day once the flavors have had time to settle together. When you reheat it, just add a splash of water or broth since the soup tends to thicken as it sits, and taste again for salt since sometimes it needs a tiny adjustment on day two.

• Freeze it in portions for an easy grab when you need something nourishing and you're too tired to cook.
• Add the cilantro and lemon juice fresh after reheating rather than before storing, so they stay bright and vibrant.
• This soup is naturally vegan and gluten free, making it perfect for anyone with dietary restrictions or preferences.

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This soup has become my quiet answer to so many things, whether someone's sick or tired or just needs a moment of comfort. Make it when you need it, and I promise it will deliver.

Recipe FAQs

→ Do I need to soak mung beans before cooking?

Yes, soaking mung beans for 2 hours significantly reduces cooking time and improves digestibility. If you forget to soak them, increase the simmering time to 50-60 minutes until beans are tender.

→ Can I use split mung beans instead of whole beans?

Absolutely! Split mung beans (moong dal) cook faster and don't require soaking. Reduce the cooking time to 20-25 minutes and use slightly less liquid as they break down more readily.

→ How can I make this soup creamier?

Add a splash of coconut milk during the last 10 minutes of cooking for richness, or use an immersion blender to partially puree the soup while keeping some texture. Both methods create a luxurious, creamy consistency.

→ What can I substitute for vegetable broth?

Plain water works perfectly well, though you may want to increase the salt slightly. For more depth, add a teaspoon of vegetable bouillon paste or use chicken broth if not following a vegan diet.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 5 days. The soup actually tastes better the next day as flavors meld together. Reheat gently on the stovetop, adding a splash of water if it has thickened.

→ Can I freeze mung bean soup?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.