Mung Bean Soup Recipe
Mung bean soup recipe made with nutritious green mung beans & warming spices. This plant-based one-pot soup gets ready in under 30 minutes and is perfect for busy weeknights.
Equipment
- 1 Instant pot Rio Mini **4 quart.
Recipe Video
Ingredients
- 1 cup mung beans - **soaked & drained green mung beans.
- ½ cup onion - **roughly chopped.
- ½ cup carrots - **diced into ¼ inch squares.
- ½ cup celery - **roughly chopped.
- ⅓ cup crushed tomatoes
- ½ teaspoon ginger - **minced.
- ½ teaspoon garlic - **minced.
- ⅓ cup parsley - **curly parsley roughly chopped.
- 1 Bay Leaf
- 1 tablespoon olive oil - **extra virgin olive oil.
Seasonings
- ¼ teaspoon ground turmeric
- ¼ teaspoon paprika - **sweet paprika.
- ¼ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon cumin seeds - **optional.
- ¼ teaspoon fennel seeds - **optional.
- salt to taste - **Add according to your taste.
Liquid
- 2 cups water - **or vegetable stock.
Instructions
Saute veggies
- Set the Instant Pot to the Saute function and add oil. When the oil becomes hot, gently release the chopped onion, carrots, celery, ginger, and garlic. Sauté until the onion becomes soft. Add whole cumin & fennel seeds (optional) and saute for 30 seconds. Now, add all the seasonings mentioned above in the "Seasonings" section of the ingredients list. Sauté for 30 seconds. Cancel the saute mode.
Deglaze pot
- Add the soaked and drained green mung beans and give everything a good mix. Add the crushed tomatoes and water. 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
- Add the bay leaf (I forgot to add it in the video). Secure the lid of the Instant Pot. Seal the valve and Pressure cook on high pressure for 5 minutes. Once the cooking cycle is over, the Instant Pot will begin to beep. Wait for 5 minutes of natural pressure release. Then, release the remaining pressure manually by moving the valve from the sealing to the venting position. Once the pressure is completely released, open the lid carefully.
Serve
- Give the soup a good stir and serve it immediately. Garnish it with chopped Parsley and lemon juice (optional). Scroll up to find step-by-step instructions, expert tips, serving ideas, and so much more.
Notes
- 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.
Nutrition Facts
Mung Bean Soup Recipe
Amount per Serving
Calories
277
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
88
mg
4
%
Potassium
1147
mg
33
%
Carbohydrates
51
g
17
%
Fiber
14
g
58
%
Sugar
8
g
9
%
Protein
18
g
36
%
Vitamin A
4354
IU
87
%
Vitamin C
19
mg
23
%
Calcium
142
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 277kcalCarbohydrates: 51gProtein: 18gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 88mgPotassium: 1147mgFiber: 14gSugar: 8gVitamin A: 4354IUVitamin C: 19mgCalcium: 142mgIron: 6mg
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