Mung Bean Soup

Mung Bean Soup

This little oval shaped bean is unknown to most.  Traditionally used in Asian dishes, this mighty bean is a powerhouse for detoxification.  Mung beans can help clear the body of heat and toxins, balance the organs and skin and improve circulation.  In traditional Chinese medicine, mung beans are consumed during the hotter months to help keep heat strokes at a minimum, as they are cooling in nature.  In addition, according to mung beans are rich in protein, vitamin C, folic acid, potassium and magnesium.

My family eats this flavorful soup year-round.  The beautiful thing about this little bean is that it does not have to be soaked prior to cooking.  With that said, I do recommend soaking anywhere from 2-24 hours before cooking.  But, if you find yourself short on time, no problem.  Mung beans cook very quickly and easily absorb the spices you choose for your dish.  Feel free to explore different herbs and spices with this soup as seasons allow.  My typical “go-to” recipe incorporates many Indian spices, and although this tastes amazing and makes your house smell delightful, I have made it many different ways over the years.  Put on your creative hat and experiment a bit with this versatile, highly nutritional bean.  I hope you enjoy!


Mung Bean Soup

1 TBSP coconut oil

1/2 sweet onion – chopped

1 thumb size piece fresh ginger – peeled and chopped

2 cloves fresh garlic – chopped

5 medium carrots – chopped

2 stalks celery – chopped

1 red pepper – chopped

1 tsp celtic sea salt

1 tsp pepper

1/4 tsp garam masala

1/4 tsp ground cumin

1/4 tsp ground turmeric

1 bay leaf

2 vegetable bouillon cubes

juice of 1 lemon

1 1/2 cups mung beans

7-10 cups filtered water – start with 7 cups and add more as needed.  Always keep the beans covered with water.

In a large dutch oven add the coconut oil and turn heat to medium.  Add the chopped vegetables along with the garlic and ginger and sauté until tender.  Add the ground spices, salt and pepper and stir to combine.  Add the mung beans and initial 7 cups of water.  Add the bouillon cubes, lemon juice and bay leaf.  Stir all ingredients together and bring to a rapid boil.  Let it boil for about 10 minutes and then reduce heat to a simmer for about 45 minutes to 1 hour.  Add water as necessary to keep the beans covered.  Do not use more than 10 cups of water as your flavor will begin to compromise.