is loaded with kale, carrots, celery, and of course, mung beans. There is a welcome spicy kick of lots of fresh ginger and chili. Plus, this mung bean recipe is ultra-easy to prepare and totally warms the belly!
If you ever feel a little blah and want to eat something that gives you all the good gastronomic sensations, I have the recipe for you!
This mung bean soup is full of all sorts of delicious ingredients like:
- Kale
- curly carrots
- celery
- Garlic and ginger
- Turmeric
- Mung beans
What are mung beans?
I love using all kinds of beans and lentils. They are always stored in our pantry, whether dried or canned (preferably the unsalted variety).
Looking at the grocery store a few days ago, I decided to take a look at the various types of dried beans and legumes (because I’m super exciting that way, LOL).
When I came across mung beans, I knew I had to try them.
Isn’t that green color so beautiful?
.” />Is it necessary to soak mung beans? Yes, I prefer
to soak
the mung beans overnight before cooking the next day. As with most dried beans or legumes, it really helps the cooking process if they’re soaked.
Collect mung beans (i.e., remove and discard any foreign objects, such as rocks, and any imperfect beans).
To prepare mung beans for use, rinse with cool, cold water,
place them in a large container, cover them with cold water (about 2-3 times the volume of mung beans), and soak overnight
.
The next day, drain the water, rinse again with cool, cold water and continue with the recipe. Mung beans will be refilled a little after soaking.
How to cook mung beans in the slow cooker We use our slow cooker
all year round in our house because it is too convenient. So, break yours and make this super easy mung bean recipe!
Mung beans are cooked beautifully with the other aromatic and tasty ingredients; seven hours later you will be left with a super satisfying and filling vegetable and vegetable soup.
Full details are on the recipe card below, but here are the basics:
- Place the prepared mung beans in a slow cooker, along with the rest of the ingredients for this mung bean soup (with the exception of
- Simmer for 6 to 7 hours
- Portion and garnish with cilantro and lemon.
cilantro and lemon).
.
Can I freeze this soup?
Yes, you can freeze this soup (there’s something in our freezer as we speak)!
After the soup has cooled, make the portion as you wish (I like to divide smaller amounts so you can get out what is needed at any given time; plus, it thaws quickly) and place it in vacuum-sealing bags (follow the instructions for your vacuum sealer to seal). Once sealed, spread the flat bags. Place it on a sheet tray and in your freezer. Once frozen, you can remove the tray and stack the frozen soup packets carefully in your freezer.
Alternatively, use your favorite sealable freezer bags or freezer-safe containers (leaving some room at the top of the container for the liquid to expand as it freezes).
Freeze the soup for up to three months. Don’t forget to label the bag or container with the name of the recipe and the date it was made, so you know for later.
When you’re ready to enjoy, thaw the soup overnight in the refrigerator.
To reheat, place the soup in a saucepan on the stove over medium heat, stirring occasionally, until heated. If you want to loosen or dilute the soup, add a splash of broth.
Tips and variations
- Want to skip the chili? Go ahead! I love the spicy kick it adds, but you do what makes your belly happy!
- Kale is used in this mung bean soup, but spinach (or a combination of both) would work very well.
- If you’re not a fan of cilantro, you can use parsley or skip it. Both are fragrant (cilantro plus, in my opinion).
- A splash of lemon when serving really lights up this soup and adds something special. Highly recommended!
More vegetarian soup
recipes
- Curry carrot
- with vegetables and spinach If
soup with coconut milk Vegan asparagus soup with spinach and lemon Rice soup
you make this mung bean soup, be sure to leave a comment below!
