The aroma of a simmering pot of Mung Bean Soup fills the kitchen, wafting through the air like a comforting embrace on a chilly evening. The rich hues of golden mung beans and the vibrant green of fresh zucchini and parsley create a beautiful masterpiece in the pot. As the spices blend with the vegetables, you can almost taste the warmth and care that goes into each bite, beckoning you to gather around the table with loved ones.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mung Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mung Bean Soup

I remember the first time I enjoyed Mung Bean Soup—it was during a wintry night at my grandmother’s house. She would often whip up this hearty bowl, filling our hearts and bellies with love while we swapped stories by the fire. It’s those memories that inspire this recipe, a dish perfect for cozy evenings, family gatherings, or meal prep for a busy week ahead. Get ready to dive into a bowl of deliciousness; I promise you’ll fall in love with every spoonful.

Why You’ll Love This Recipe

Simple & Quick: This one-pot wonder comes together in just about an hour, making it an easy weeknight meal.
Irresistible Flavor: The warm spices mingle beautifully with the sweet notes of coconut milk, creating a soup that’s both hearty and satisfying.
Eye-Catching Appeal: Its vibrant colors make it visually delightful—perfect for impressing guests any night of the week!
Flexible Serving: Enjoy it as a main dish, or serve it as an appetizer at dinner parties; it’s versatile enough for any occasion.
Diet-Friendly Options: Naturally vegan, gluten-free, and packed with wholesome ingredients, this Mung Bean Soup is a great fit for various dietary lifestyles.

Ingredients You’ll Need

Olive oil: A healthy fat that adds richness; feel free to substitute with canola or avocado oil for a different flavor.
Leeks: The sweet, mild onion flavor enhances the soup; if unavailable, use yellow onions or green onions.
Carrot: Adds natural sweetness and color; substitute with sweet potatoes for an extra nutrient boost.
Garlic: Fresh garlic brings a fragrant kick; use garlic powder in a pinch, though fresh is best.
Fresh ginger: This brightens the flavors; ground ginger can be used, but fresh offers the most aroma and taste.
Curry powder: A blend of spices adds depth; try garam masala for a different twist!
Red chili flakes: For some heat; adjust according to your spice tolerance.
Tomato paste: Contributes richness and umami; tomato sauce can serve as a substitute.
Mung beans: The star of the show! Rinse them well, and canned beans aren’t a good swap here as they lose their texture.
Potatoes: They lend creaminess; use Yukon gold or russet varieties for the best results.
Zucchini: Provides freshness and color; yellow squash is a good alternative.
Crushed tomatoes: Adds acidity and sweetness; diced tomatoes are acceptable, just blend it up a bit.
Vegetable stock: Choose low-sodium for a balanced flavor; chicken stock works if not strictly vegan.
Bay leaves: Infuse the soup with earthy flavors; don’t skip this step!
Coconut milk: For that creamy finish; use light coconut milk if you’re watching calories.
Fresh parsley: Brightens the dish with color and freshness; cilantro can be a flavorful alternative.
Salt and pepper: To taste; don’t hold back—seasoning is key!

How to Make Mung Bean Soup

Heat and Sauté: In a large pot or Dutch oven, pour in the olive oil and warm it over medium heat. Add the finely diced leeks and carrots, sautéing for about 4 to 5 minutes. You want them to soften and become fragrant; they should glisten just a touch.

Flavor it Up: Stir in the finely chopped garlic and ginger, letting them cook together for another minute until the aroma floods your kitchen. Then, sprinkle in the curry powder and red chili flakes, cooking for an additional minute to toast the spices—this step enhances their flavor immensely!

Combine the Base: Next, mix in the tomato paste, ensuring it incorporates well with the veggies. Then, add the rinsed mung beans, cubed potatoes, diced zucchini, crushed tomatoes, vegetable stock, and bay leaves. Give everything a good stir to combine; it should look colorful and inviting.

Bring to a Boil: Turn up the heat until the soup boils vigorously, then lower the heat to a gentle simmer. Let it bubble away for about 40 minutes, or until the mung beans are tender and start to break down. You can stir occasionally while you impatiently wait for this deliciousness to come together.

Add Creaminess: After the cooking time, remove the bay leaves and stir in the creamy top portion of the coconut milk. If the soup seems too thick, feel free to add a bit more vegetable stock to reach your desired consistency. It should look luscious and inviting!

Final Touches: Taste and season with salt and freshly ground black pepper to suit your palate. Toss in the freshly chopped parsley, which adds the perfect touch of brightness before serving. It’s now ready for you to enjoy!

Storing & Reheating

To store your Mung Bean Soup, allow it to cool at room temperature for about 30 minutes before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 5 days. If you’re looking to keep it longer, freeze the soup in freezer-safe containers for up to 3 months. When reheating, gently warm the soup on the stovetop over low heat or in the microwave until steaming. Just keep in mind that the texture might thicken, so you can add a splash of water or vegetable stock to refresh it if needed.

Chef’s Helpful Tips

Be careful not to overcook the mung beans; they should be tender, not mushy.
Chop all your vegetables uniformly so they cook evenly and ensure a delightful texture in every bite.
If you want an even richer flavor, consider frying the spices for a minute before adding the veggies.
Experiment with different vegetables based on what you have on hand; bell peppers or spinach can add fantastic flavors too!
For enhanced flavor, let the soup sit for a bit before serving; it often gets better as it rests.
This soup freezes beautifully, making it a perfect option for meal prep.

The beauty of Mung Bean Soup lies in its heartwarming flavors and its versatility—they really make it a dish to love and share. Incorporating wholesome ingredients, it’s a delightful way to warm up on chilly days. Whether you savor it during a quiet evening at home or serve it to family and friends, it’s bound to fill everyone with joy. Feel free to experiment with ingredients and flavors; you might discover your own twist on this comforting classic. Enjoy every delicious bowl!

Recipe FAQs

Can I use dried mung beans instead of canned?

Absolutely! If you’re using dried mung beans, be sure to soak them for a few hours (or overnight) before cooking to ensure they cook evenly. You might need to increase the cooking time to about 1 hour to achieve the perfect tenderness.

What can I serve with Mung Bean Soup?

This soup pairs wonderfully with a simple side salad or some crusty bread. You could also serve it over rice or quinoa for a heartier meal. If you’re feeling adventurous, add a drizzle of lime juice or a dollop of yogurt on top for extra flavor!

Can I make it in advance?

Definitely! Mung Bean Soup gets even better as the flavors meld over time. You can prepare it a day or two ahead of serving. Just store it in the refrigerator and reheat gently before enjoying.

Is this recipe gluten-free?

Yes, this soup is naturally gluten-free. Just make sure to use a gluten-free vegetable stock, and you’re good to go! It’s a healthy and delicious option for anyone avoiding gluten.

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Mung Bean Soup

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Comfort Food

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Description

This Mung Bean Soup is a comforting dish filled with vibrant flavors, fresh vegetables, and creamy coconut milk, making it a quick and nutritious weeknight meal.

Ingredients

Olive oil
Leeks
Carrot
Garlic
Fresh ginger
Curry powder
Red chili flakes
Tomato paste
Mung beans
Potatoes
Zucchini
Crushed tomatoes
Vegetable stock
Bay leaves
Coconut milk
Fresh parsley
Salt and pepper

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Instructions

Heat olive oil in a large pot over medium heat and sauté leeks and carrots for 4-5 minutes.
Add garlic and ginger, cooking for another minute; stir in curry powder and red chili flakes for an additional minute.
Mix in tomato paste, then add mung beans, cubed potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves; stir to combine.
Bring to a boil, then simmer for about 40 minutes or until mung beans are tender, stirring occasionally.
Remove bay leaves, stir in coconut milk, and adjust consistency with more vegetable stock if needed.
Season with salt and pepper, add fresh parsley, and serve.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.
For a richer flavor, allow the soup to sit for a while before serving to enhance taste.
Be cautious not to overcook the mung beans; they should be tender but not mushy.