Mung Bean Soup is like a warm hug on a chilly day. When you bring the ingredients together, the aroma of garlic, ginger, and spices wafts through your kitchen, wrapping you in its embrace. The vibrant green of mung beans and the comforting hues of diced vegetables create a visual feast that beckons you to take a seat and enjoy the moment. I remember the first time I made this soup—it was on a rainy Sunday afternoon, and I wanted something nourishing to lift my spirits. One taste of this creamy, hearty soup and I was hooked; it felt like home.

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

As the seasons change and the air turns crisp, there’s something undeniably inviting about a bowl of mung bean soup. Not only does it warm you up, but it’s also packed with wholesome goodness. So, grab a spoon and get ready to enjoy this delightful and filling dish that’s incredibly simple to whip up. I can’t wait for you to experience the comfort of this mung bean soup in your own kitchen!

Why You’ll Love This Recipe

Simple & Quick: This soup comes together in just about an hour, making it perfect for a busy weeknight.
Irresistible Flavor: The fragrant combination of spices and creamy coconut milk creates a symphony of delightful flavors.
Eye-Catching Appeal: The colors of the vegetables and the creamy consistency make this soup a feast for the eyes, as well as the taste buds.
Flexible Serving: Enjoy it as a stand-alone dinner, a comforting lunch, or even freeze it for meal prep.
Diet-Friendly Options: Naturally vegan, gluten-free, and dairy-free, this soup caters to different dietary preferences effortlessly.

Ingredients You’ll Need

2 tablespoons olive oil: A healthy fat that adds richness to the soup. You can substitute it with coconut oil for a more tropical flavor.
2 medium leeks: The leeks lend a subtle sweetness and depth. Use green onions if leeks aren’t available.
1 medium carrot: Diced for a hint of sweetness, carrots add color and nutrients. Any other mild vegetable can also work here.
4 garlic cloves: Finely chopped for aromatic warmth. Fresh garlic is best, but garlic powder can be a last-minute substitute.
1 tablespoon fresh ginger: Adds zing and balances the flavors, though ground ginger works too in a pinch.
2 tablespoons curry powder: This is where the magic begins! Use a mild curry powder for less heat, or spice it up with a hotter blend.
1/4 teaspoon red chili flakes: These add subtle heat. Adjust to your preference for an extra kick!
1 tablespoon tomato paste: It enhances flavor and adds a lovely richness to the base.
2 cups mung beans: These tiny legumes are packed with protein and fiber. Make sure they’re rinsed and drained well for best results.
1/2 pound potatoes: Peeled and cubed, they bring heartiness to the soup. Substitute with sweet potatoes for a hint of sweetness.
1 medium zucchini: Diced for a refreshing crunch. Feel free to swap with other summer squash varieties.
1 can (14 oz / 400 g) crushed tomatoes: Adds acidity and moisture. If you prefer fresh tomatoes, chop about 2 cups and use those instead.
6 cups vegetable stock: This is the base of the soup. Use homemade stock for a robust flavor or store-bought for convenience.
2 bay leaves: Infuse the soup with herbal notes. Remember to remove them before serving.
1 (14 fl oz / 400 ml) coconut milk: Use the creamy top for richness and a velvety texture. Full-fat coconut milk gives the best mouthfeel.
A handful fresh parsley: Roughly chopped for garnish and a fresh finish.
Salt and freshly ground black pepper: Season to taste, enhancing all those lovely flavors.

How to Make Mung Bean Soup

Heat the Oil: In a large pot or Dutch oven, pour in the olive oil and warm it over medium heat. Once it’s shimmering, add the finely diced leeks and carrots. Sauté them gently for about 4-5 minutes until they’re soft and fragrant, mixing occasionally to prevent sticking. You’ll begin to love that sweet, mellow scent filling your kitchen.

Cook Aromatics: Next, stir in the garlic and fresh ginger, cooking for another minute until they become aromatic. You’ll notice the garlic turning golden, which signals that it’s time to spice things up with curry powder and red chili flakes. Stir these vibrant powders into the mix and let them become fragrant for about another minute.

Add Tomato Paste: Incorporate the tomato paste, stirring well to ensure it coats the aromatic vegetables evenly. The paste plays a key role in deepening the flavor profile of your soup. Once well combined, it’s time to add the mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves into your aromatic base. This is the moment when everything comes together beautifully!

Simmer to Flavor: Give everything a thorough stir to combine well. Bring the pot to a lively boil, then lower the heat to a gentle simmer. Allow the soup to cook for about 40 minutes, stirring occasionally. You’ll know it’s ready when the mung beans are tender and cooked through, with a rich, inviting aroma enveloping your kitchen.

Finish with Coconut Milk: Once your mung beans are perfectly tender, take a moment to remove the bay leaves and discard them. Now is the time to introduce the creamy coconut milk, stirring it in gently. If the soup is thicker than you’d like, just add a splash of extra vegetable stock until you reach your preferred consistency. It should be nice and creamy, with a velvety texture.

Season and Serve: Taste your soup to see if it needs a touch of salt and freshly ground black pepper. Add what feels right—for your palate is the best judge! Stir in the freshly chopped parsley just before serving to brighten everything up. Ladle the soup into bowls and enjoy warm for a nourishing meal!

Storing & Reheating

Once your mung bean soup has cooled, store it in an airtight container at room temperature for up to two hours. For longer storage, transfer it to the fridge, where it will stay fresh for 4-5 days. You can also freeze it for up to three months in a freezer-safe container. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. If the texture seems thickened after freezing, simply add a bit of vegetable stock or water to refresh it back to that cozy, soup-like consistency.

Chef’s Helpful Tips

Avoid overcooking the mung beans; especially if they split, they may muddy the soup’s texture. Keep an eye on them while they simmer!
Use room temperature ingredients for a more even cooking process and better flavor melding.
If you love a bit more heat, add extra chili flakes or serve with hot sauce on the side for those who crave a kick!
If your soup lacks depth, a splash of soy sauce or a squeeze of lime can brighten and enhance the overall flavors.
For a hearty meal prep option, consider doubling the recipe. It stores well for later lunches or cozy dinners.

Enjoying a bowl of mung bean soup is not just about nourishing your body; it’s also a wonderful way to connect with the warmth of home and the joy of sharing food. As you make this comforting dish, feel free to experiment with spices or add different veggies that you love. There’s no wrong way to create something pleasing to your palate.

Recipe FAQs

Can I use dried mung beans instead of soaked?

Yes! If using dried mung beans, rinse them thoroughly and boil them for about 20-30 minutes before adding them to the soup to ensure they’re tender. Keep an eye on your cooking time, as soaked beans will cook faster.

How can I make this soup spicier?

You can kick up the heat by adding more red chili flakes or a pinch of cayenne pepper. Serving with fresh chopped jalapeños or drizzling some hot sauce over the top also works wonders!

Can I add other vegetables to this soup?

Absolutely! Feel free to get creative; vegetables like spinach, kale, sweet corn, or bell peppers would be fantastic additions. Just be mindful of the cooking times, especially for leafy greens, which need less time to wilt down.

How can I store leftovers properly?

Let the soup cool completely before transferring it to airtight containers. In the refrigerator, it will last for about five days. You can also freeze portions for later use, just remember to leave some space at the top of the container for expansion.