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Comforting, nourishing, and full of wholesome ingredients, this Hearty Homemade Mung Bean Soup is a satisfying meal that’s as delicious as it is nutritious. Tender mung beans simmer slowly with fresh vegetables, aromatic herbs, and savory seasonings to create a rich, flavorful broth. Whether you’re looking for a cozy weeknight dinner, a healthy make-ahead meal, or a comforting bowl on a chilly day, this soup is simple to prepare and packed with hearty goodness.
Hearty Homemade Mung Bean Soup with Fresh Vegetables
Course: SoupsCuisine: IndianDifficulty: EasyServings
7
servingsPrep time
20
minutesCooking time
1
hour10
minutesCalories
285
kcalIngredients
- Soup
2 cups dried mung beans, rinsed and sorted
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 medium tomato, diced
8 cups low-sodium vegetable or chicken broth
1 bay leaf
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon turmeric (optional)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped (optional)
Juice of ½ lemon
Directions
- Step 1 – Prepare the Mung Beans
- Rinse the mung beans thoroughly under cold water.
- Remove any debris or damaged beans.
- Set aside.
- Step 2 – Cook the Vegetables
- Heat the olive oil in a large soup pot over medium heat.
- Add:
- Onion
- Carrots
- Celery
- Cook for 5–7 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Step 3 – Build the Soup
- Stir in:
- Potato
- Tomato
- Cumin
- Smoked paprika
- Thyme
- Turmeric
- Salt
- Black pepper
- Cook for 2–3 minutes, stirring frequently.
- Step 4 – Simmer
- Add:
- Mung beans
- Broth
- Bay leaf
- Bring to a gentle boil.
- Reduce the heat to low.
- Cover and simmer for 60–70 minutes, stirring occasionally, until the mung beans are tender and the vegetables are soft.
- Step 5 – Finish the Soup
- Remove the bay leaf.
- For a creamier texture, lightly mash some of the beans with the back of a spoon or use an immersion blender to blend about one-third of the soup while leaving plenty of texture.
- Stir in:
- Fresh parsley
- Cilantro (optional)
- Lemon juice
- Taste and adjust the seasoning as needed.
- Step 6 – Serve
- Ladle the soup into bowls.
- Top with fresh herbs, cracked black pepper, or a dollop of sour cream or Greek yogurt if desired.
- Serve with warm crusty bread or toasted sourdough.
Notes
- Chef’s Tips
Soaking the mung beans for 2–4 hours can shorten the cooking time, though it isn’t required.
A splash of lemon juice added at the end brightens the flavor.
For extra protein, stir in shredded chicken, cooked turkey, or diced smoked sausage.
Add fresh spinach or kale during the last 5 minutes of cooking for additional color and nutrients.
This soup tastes even better the next day as the flavors continue to develop. - Storage
Refrigerate in an airtight container for up to 5 days.
Freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. - Optional Garnishes
Fresh parsley
Chopped green onions
Lemon wedges
Cracked black pepper
Crusty artisan bread
Sour cream or plain Greek yogurt
Sometimes the simplest meals have a way of bringing everyone together around the table. This soup is one of those recipes you’ll find yourself coming back to whenever you’re craving something homemade, comforting, and made with care. Pair it with a slice of warm bread, share it with the people you love, and enjoy every spoonful—it just might become a favorite in your kitchen for years to come.
