Mung bean soup is quiet nourishment. It doesn’t rush or overwhelm it simmers softly and delivers steady comfort with every spoonful. Across many cultures, mung beans are valued for being easy to digest, affordable, and deeply sustaining, especially when cooked simply with vegetables.
This is the kind of soup made when the body needs care rather than complexity. The beans soften into a creamy texture without heavy ingredients, and the vegetables melt gently into the broth. It’s food that restores rather than impresses and that’s exactly its strength.
In the Let’s Veg lifestyle, mung bean soup represents balance and patience. It’s plant-forward eating that feels calm and supportive, reminding us that vegetables and legumes don’t need drama to do their job well.
Mung Bean Soup
Ingredients
Equipment
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and a pinch of salt.
- Cook 5–6 minutes, until soft.
- Add carrots and cook 3–4 minutes more.
- Stir in garlic and cook 30 seconds.
- Add mung beans, bay leaf, and broth or water.
- Bring to a boil, then reduce heat.
- Cover and simmer 40–45 minutes, until beans are very tender.
- Adjust Texture
- Mash lightly with a spoon or blend partially if you prefer a creamier soup.
- Remove bay leaf.
- Season with salt and pepper.
- Finish with lemon juice or herbs if desired.