Nourishing Mung Bean Soup (Printer Friendly)

Traditional mung bean soup with warming spices, carrots, celery, and aromatic herbs for a comforting meal.

# What You 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 & 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 onion, garlic, and ginger to the pot. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add carrots and celery to the pot. Cook for an additional 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for 1 minute to release flavors.
05 - Add soaked mung beans, chopped tomato, and vegetable broth or water to the pot. Stir well to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes until mung beans are tender.
07 - Remove bay leaf from the pot. Add salt and lemon juice. Adjust seasoning to taste.
08 - Transfer soup to bowls and serve hot, garnished with chopped cilantro.

# Pro Advice:

01 -
  • It's the kind of soup that feels nourishing in ways you can actually feel, not just read about on the internet.
  • Your kitchen will smell incredible as the spices toast, and nobody can resist asking what you're making.
  • Mung beans are gentle on digestion in a way that makes this feel like self care rather than just eating.
02 -
  • Mung beans that aren't fully tender will ruin the whole experience, so don't rush the simmering time even if you're hungry.
  • The lemon juice at the end isn't optional despite what you might think, as it's what transforms the soup from good to something you'll actually crave.
03 -
  • Don't skip the soaking step for the mung beans, as it genuinely cuts cooking time and makes them easier on your digestion.
  • Taste the soup throughout cooking and remember that you can always add more salt or lemon, but you can't take it back.
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