Mung bean soup recipe is made with simple ingredients & warming spices in under 30 minutes. This soup with mung beans is a great source of fiber, plant-protein & essential nutrients. A perfect one-pot plant-based soup for meal preps or busy weeknights.

Why you'll love this mung bean soup

You'll love making this simple green mung bean soup recipe because it's:

• Nutrient-dense: Green mung beans are whole grains that are a perfect source of plant-protein & fiber. They are rich in iron, folate, magnesium & potassium.
• Delicious: This healthy Instant Pot soup is so delicious. The hint of warm spices and crushed tomatoes makes an incredible soup base for this soup.
• Pantry Ingredients: You don't need fancy ingredients to make this easy mung bean soup recipe. All you need are basic pantry ingredients from your kitchen.
• Ready fast: Soak the seeds overnight to cook them fast in the Instant Pot or on the stove top. A great, nutritious soup for busy weeknights and meal prep.
• Stores well: Freeze the soup to use it later! The thawed and reheated soup tastes even better!

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Green mung beans: Soaked overnight and drained. Soaking helps decrease the cook time & makes the beans easy to digest.
• Aromatics: Yellow onion, ginger & garlic. You can skip the onion and garlic and only add ginger. Or you can add finely chopped leek and ginger. When I have GERD symptoms, I skip adding the onion and garlic and only add freshly minced ginger root. It soothes my tummy.
• Veggies: Celery and carrots.
• Tomatoes: You can add fresh diced Roma tomatoes (½ cup) or crushed tomatoes from the can. I added crushed tomatoes from the can.
• Seasonings: Turmeric, sweet paprika, ground coriander, red pepper flakes, and Himalayan pink salt.
• Seeds: Whole cumin and whole fennel seeds. They add a subtle, warm flavor to the soup and soothe the digestive system.
• Bay leaf.
• Olive oil: Use good-quality extra virgin olive oil.
• Water.

How to make mung bean soup

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

• Sauté vegetables: Sauté the veggies and the aromatics with olive oil on the sauté function in the Instant Pot. Sauté until they become soft (2 mins).
• Add seasonings: Add the cumin and fennel seeds and the seasonings, and sauté for 30 seconds. Cancel the sauté mode.

• Deglaze pot: Add the soaked and drained green mung beans. Give everything a quick stir. Now, add the crushed tomatoes. Add water and deglaze the pot thoroughly by scraping the sides and bottom with a spatula. This will help loosen any stuck food particles and prevent the burn error.
• Pressure cook: Secure the lid of the Instant Pot and pressure cook on High pressure for 3 minutes, followed by a quick pressure release. Open the lid carefully and give the soup a quick stir.
• Serve: Serve the mung bean soup garnished with chopped fresh cilantro leaves.

Stove Top

• Sauté veggies: Set a deep-bottomed pan or pot on the stove-top over medium-high heat. Add oil. When the oil becomes hot, gently release the aromatics and the chopped veggies. Sauté them until they become soft.
• Add seasonings: Add the whole cumin and fennel seeds. Add the seasonings and sauté for 30 seconds. Now, add the soaked and drained green mung beans and crushed tomatoes.
• Cover & Cook: Add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will loosen any stuck food particles. Cover and cook for 25 minutes, or until the mung beans are tender. Turn off the heat.
• Serve: Serve the healthy mung soup hot, garnished with chopped cilantro and fresh lemon juice (optional).

Expert tips

• Extra veggies: You can add extra vegetables to this easy mung bean soup recipe to boost its nutrient content. Diced sweet potatoes, turnips, Kohlrabi, zucchini, and Yukon gold potatoes are some great options.
• GERD-friendly: Skip adding the onion, garlic, and tomatoes. Add freshly minced ginger root and more vegetables to make the soup satiating and tasty.
• Spicy soup: Add more red pepper flakes and finish the soup with drizzles of hot sauce or sriracha for an extra kick.
• Add greens: You may add chopped baby spinach leaves at the end. Allow the soup to rest for 10 minutes before serving. The residual heat will help wilt the leaves.

How to serve

Serve this hearty, comforting best mung bean soup with the following sides to make your meal satisfying and budget-friendly:

• Crusty whole wheat Sourdough Bread.
• Stir-fried veggies or a bowl of steamed assorted vegetables.
• A light salad, like roasted vegetable salad or a light green salad.
• Moroccan couscous for a light grain-based side.
• Brown rice with vegetables for a heavier meal.
• Air-fried veggies like acorn squash, brussel sprouts and sweet potatoes, smashed brussel sprouts, roasted beets, carrots and potatoes, broccoli and cauliflower, mushrooms and onion, baby gold potatoes, roasted radishes.

Leftovers & storage

Fridge

You can store this green mung soup in glass airtight containers in the fridge for up to 5 days. The soup will thicken naturally as it sits. Follow the reheating instructions shared below.

Freezer

Freeze the soup in good-quality freezer-safe glass containers for up to 2 months. Don't fill the containers to the top. Leave about 2 inches of space below the lid to allow for expansion. Frozen soup tends to expand.

Reheat

Stovetop: Reheat the soup in a heavy-bottomed saucepan or pot over medium-high heat on the stove top. Stir often. Add water or vegetable stock to adjust the consistency of the soup.

Instant pot: You can reheat the soup in a cinch in the instant pot on saute mode set at high or normal heat setting. Stir often to prevent burning. Adjust the consistency by adding extra water or veggie stock.

Microwave oven: Reheat the soup in microwave-safe bowls until warm or hot. Serve immediately.

MORE PLANT-BASED SOUPS MADE IN THE INSTANT POT

• Instant pot lentil soup with potatoes.
• Bean and potato soup instant pot.
• Potato leek soup instant pot dairy free.
• Instant pot vegetable soup with potatoes.
• Instant pot Portuguese bean soup.
• Dry Lima Beans Instant pot.
• Instant pot red lentil soup.
• Old fashioned vegetable barley soup.
• Sweet Potato and kale soup with coconut milk.
• Vegan mushroom barley soup.
• Instant pot quinoa soup.
• Instant Pot 15 bean soup vegetarian
• Farro soup instant pot
• Cabbage lentil soup.
• Kale and potato soup.

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