Mung Bean Soup
Enjoy the comfort of a bowl of mung bean soup! This recipe offers a feast for your taste buds thanks to its texture and savory flavors.
Servings: 4 servings
Calories: 284kcal
Ingredients
- 2 tablespoons oil of choice I like to use avocado oil
- 1 red onion diced
- 6 garlic cloves minced
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon sugar of choice I like to use coconut sugar
- ⅛ teaspoon ground black pepper
- 1 cup dried mung beans
- 6 cups vegetable broth or water
- 1 teaspoon lemon juice or apple cider vinegar
- salt to taste, see notes
Instructions
- In a large pot over medium heat, add the oil, onion, and garlic. Saute for 5 minutes, or until softened.
- Add the cumin, paprika, coriander, turmeric, sugar, and pepper. Saute, stirring frequently, for 3 minutes longer.
- Add the mung beans, stir well, and cook for 2 minutes longer.
- Add the broth or water and turn the heat to high.
- Bring to a boil, then reduce the heat to a simmer.
- Simmer for 50 minutes, or until the mung beans are tender.
- Turn off the heat, add the lemon juice and salt to taste.
- Enjoy!
Video
Notes
- I find around 1 teaspoon of salt to be perfect, but you should start at 1/2 teaspoon and go up from there until you are happy with the salt level for best results.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 42g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1421mg | Potassium: 735mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1064IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 4mg
