Mung Bean Soup

The first time I made mung bean soup, I was recovering from a terrible cold and my neighbor brought over a bag of dried green beans I had never cooked with before. Something about the way they transformed from pebble hard to buttery soft in the simmering broth felt like medicine. That afternoon my tiny kitchen smelled like cumin and ginger, and even though I could barely taste anything, the warmth spreading through my chest made me understand why comfort food earns its name.

Last winter my sister came over feeling drained and overwhelmed, and I put a pot of this soup on without saying much. We sat at the counter watching steam rise into the cold air, and by the time we were eating she told me it was the first time all week she had felt grounded. Sometimes food is just food, but sometimes it is exactly what someone needs to hear in edible form.

Ingredients

• 1 cup dried mung beans: Soaking them for at least 2 hours makes a huge difference in texture and cooking time, though overnight works too
• 1 medium onion: Finely chopped so it melts into the broth rather than staying in distinct pieces
• 2 cloves garlic: Freshly minced releases more oils than pre chopped stuff
• 1-inch piece fresh ginger: Grated on a Microplane so it incorporates evenly into the soup
• 2 medium carrots: Diced small so they cook through in about the same time as the beans
• 2 celery stalks: The aromatic backbone that makes everything taste more rounded
• 1 medium tomato: Chosen when slightly overripe for maximum sweetness and acidity
• 1 tsp cumin seeds: Toasting them whole releases their essential oils in a way ground powder cannot
• 1/2 tsp turmeric powder: Adds that golden color and earthy bitterness
• 1/2 tsp ground coriander: Bridges the gap between the warming spices and the vegetables
• 1/4 tsp ground black pepper: Just enough to make the other spices pop
• 1/4 tsp ground cinnamon: Optional but adds a subtle warmth people cannot quite put their finger on
• 1 bay leaf: Remove it before serving but let it work its magic during cooking
• 6 cups vegetable broth: Homemade is best but store bought works perfectly fine
• 1 tsp salt: Start here and adjust at the end since broth brands vary wildly in sodium
• 2 tbsp fresh cilantro: Scatter it on top right before serving for a bright finish
• 1 tbsp lemon juice: The acid wakes everything up just before eating

Instructions

Toast the cumin seeds:

Heat your largest pot over medium heat and add the cumin seeds, shaking the pan constantly until you smell their perfume released, about 1 minute.

Build the aromatic base:

Add the chopped onion, garlic, and grated ginger to the pot, cooking for 3 to 4 minutes until the onion turns translucent and your kitchen starts to smell incredible.

Add the hearty vegetables:

Toss in the diced carrots and celery, letting them soften for another 2 to 3 minutes so they are not raw when the soup finishes.

Bloom the spices:

Stir in the turmeric, coriander, black pepper, cinnamon if using, and bay leaf, cooking for just 1 minute until fragrant.

Combine everything:

Add the soaked mung beans, chopped tomato, and vegetable broth, stirring well to scrape up any spices stuck to the bottom.

Simmer gently:

Bring to a boil, then reduce heat to low and cover, letting it simmer for 35 to 40 minutes until the beans are completely tender.

Finish and season:

Fish out the bay leaf, stir in the salt and lemon juice, and taste to adjust seasoning before serving.

Garnish and serve:

Ladle into bowls and scatter fresh cilantro on top while the soup is piping hot.

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This recipe became a regular in my rotation after a friend mentioned it was what her grandmother made whenever anyone in the family needed healing. There is something profoundly comforting about food that has been passed down through generations specifically for the purpose of making people feel better.

Making It Your Own

I have added a splash of coconut milk in the final 10 minutes before, and it transforms the soup into something velvety and luxurious without overpowering the spices. The subtle sweetness pairs beautifully with the warming spices.

What To Serve Alongside

Warm naan bread for dipping or a simple bowl of steamed rice turns this from a light soup into a complete meal that feels substantial and satisfying. The bread soaks up all that spiced broth like nothing else.

Make Ahead Wisdom

This soup actually tastes better the next day once the flavors have had time to marry and the spices mellow into the broth. I often double the batch and freeze portions in individual containers.

• Let the soup cool completely before freezing to prevent ice crystals from forming
• Leave the cilantro and lemon juice out until you reheat, as fresh herbs and citrus do not freeze well
• Thaw overnight in the refrigerator rather than defrosting in the microwave for better texture

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There is a quiet magic in a bowl of soup made with intention and care, the kind that reminds you to slow down and nourish yourself properly.

Recipe Questions

→ Do I need to soak the mung beans before cooking?

Yes, soaking dried mung beans for 2 hours before cooking helps them cook more evenly and reduces the total simmering time. It also makes them easier to digest.

→ Can I use canned mung beans instead?

You can substitute with canned mung beans, but reduce the simmering time to 15-20 minutes since they're already cooked. The flavor may be slightly less developed than with dried beans.

→ How long does this soup keep in the refrigerator?

This soup stores well in an airtight container in the refrigerator for 4-5 days. The flavors often deepen and improve after a day or two.

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Warm naan bread, steamed basmati rice, or crusty bread make excellent accompaniments. The soup also pairs well with a simple side salad for a complete meal.

→ How can I make this soup creamier?

Stir in a splash of coconut milk during the final 10 minutes of cooking, or blend a portion of the soup and return it to the pot for a thicker, creamier texture.