Pin it My neighbor brought over a bowl of mung bean soup one chilly evening, steam rising from the ceramic dish, and I was immediately struck by how something so simple could smell so alive with ginger and cumin. She mentioned it was what her grandmother made whenever anyone in the family felt run down, a soup that seemed to know exactly what your body needed. That first spoonful felt like a warm conversation, and I spent the rest of the night asking questions instead of eating. Now whenever I make it, I'm not just cooking; I'm following a quiet tradition of care.
I made this for a friend who was recovering from a cold, and she actually asked for the recipe before she finished the bowl, which had never happened before. There's something about watching someone's shoulders relax as they eat that makes you understand why certain foods matter beyond nutrition. When she came back a week later and told me she'd made it three times, I knew this was one of those recipes worth keeping close.
Ingredients
- Mung beans (1 cup dried, rinsed and soaked for 2 hours): These little beans are the heart of the soup, turning buttery soft when cooked and creating a gentle, slightly earthy flavor that doesn't overwhelm anything else.
- Onion (1 medium, finely chopped): The foundation of almost every good soup, and when sautéed properly, it becomes almost sweet and mellow.
- Garlic (2 cloves, minced) and fresh ginger (1-inch piece, grated): Together they create a warming base that wakes up your sinuses and adds complexity without any harsh notes.
- Carrots (2 medium, diced) and celery (2 stalks, diced): These vegetables cook down into the broth, softening it with their natural sweetness while keeping the soup feeling substantial.
- Tomato (1 medium, chopped): It adds brightness and a subtle tang that keeps the soup from tasting one-dimensional.
- Cumin seeds (1 tsp): Toast these dry in the pot first; the smell alone will convince you this was the right decision.
- Turmeric powder (1/2 tsp): This golden spice is what gives the soup its healing reputation, and it colors everything warmly without being spicy.
- Ground coriander (1/2 tsp), black pepper (1/4 tsp), and cinnamon (1/4 tsp optional): Each one adds a whisper of something special that your palate will recognize but not name.
- Bay leaf (1): Don't skip this; it adds a subtle herbal note that rounds everything together.
- Vegetable broth or water (6 cups): Broth is always richer, but water works just fine and lets the spices shine through.
- Salt (1 tsp) and lemon juice (1 tbsp): These come at the end to brighten the entire pot and make everything feel fresh.
- Fresh cilantro (2 tbsp, chopped): A handful of this at the end transforms the soup from good to something you'll crave.
Instructions
- Toast the cumin seeds:
- Pour your dry cumin seeds into a large pot over medium heat and let them sit for about a minute until the smell becomes almost overwhelming in the best way possible. This tiny step awakens the spices and makes everything that follows taste deeper and more intentional.
- Build your aromatic base:
- Add your chopped onion, minced garlic, and grated ginger to the toasted cumin seeds and sauté for 3 to 4 minutes until the onion turns translucent and the whole kitchen smells like something meaningful is happening. You'll know it's ready when you can't resist taking a deep breath over the pot.
- Add the supporting vegetables:
- Stir in your diced carrots and celery and cook for another 2 to 3 minutes so they start to soften slightly and release their flavors into the pot. This is where the soup begins to feel less like a collection of ingredients and more like a unified dish.
- Wake up the spices:
- Sprinkle in your turmeric, coriander, black pepper, optional cinnamon, and bay leaf, then stir constantly for about 1 minute to toast them lightly and marry them with the vegetables. The smell that rises will tell you exactly when to move forward.
- Combine everything:
- Add your soaked mung beans, chopped tomato, and vegetable broth or water, stirring well to make sure nothing sticks to the bottom. This is the moment the soup goes from preparation to becoming real.
- Let it simmer gently:
- Bring everything to a boil, then lower the heat to low, cover the pot, and let it simmer peacefully for 35 to 40 minutes until the mung beans have completely softened and started to break apart slightly. Set a timer so you don't forget about it, but also don't be afraid to lift the lid and inhale occasionally.
- Season and finish:
- Remove the bay leaf, then add your salt and lemon juice, tasting as you go and adjusting the seasoning until it feels exactly right to you. The lemon juice is crucial; it brightens everything and makes the soup taste alive rather than heavy.
- Serve with intention:
- Ladle the soup into bowls, scatter fresh cilantro over the top, and serve hot alongside warm naan or steamed rice if you want to make it a complete meal. This is the part where the cooking actually becomes nourishment.
Pin it My partner once said that this soup tasted like someone was taking care of him, and that's when I understood that the best recipes aren't just about technique or ingredients; they're about intention. Every time I make it now, I'm thinking about that feeling, and I hope whoever eats it tastes it too.
Why This Soup Feels Like Medicine
Mung beans have been used in Ayurvedic cooking for thousands of years because they're genuinely easy on the digestive system while being packed with protein and fiber. Unlike heavier legumes, they cook down into something almost creamy without any added cream, which is why this soup feels nourishing rather than heavy. The warming spices like turmeric and ginger aren't just flavor; they're working alongside the beans to support your body's natural rhythms.
Making It Your Own
While this recipe is balanced and complete exactly as written, the beauty of mung bean soup is that it welcomes your personal touches without argument. Some people add a splash of coconut milk in the final 10 minutes for richness, others throw in a diced green chili with the onions for heat, and I once added a handful of spinach at the very end because I had it on hand. The soup is forgiving enough to adapt to what's in your kitchen and what your body is asking for in that moment.
Serving Suggestions and Storage
This soup is best served hot in a quiet moment where you can actually taste it, but honestly it's also wonderful as leftovers straight from the refrigerator on a day when you need something sustaining without effort. It keeps beautifully for 4 to 5 days in an airtight container, and if it thickens as it sits, you can simply add more broth or water when you reheat it. Some people freeze it in portions, which means you're always one microwave session away from a homemade meal that tastes like someone cares.
- Serve alongside warm naan, steamed rice, or crusty bread to make it a complete meal that satisfies completely.
- A squeeze of fresh lemon juice right before eating brightens the flavors even more than adding it during cooking.
- Top with a generous handful of cilantro and a pinch of extra black pepper if you want to add freshness and depth in the last moment.
Pin it This mung bean soup has become one of my most-made recipes, the kind that feels like home in a bowl. I hope it becomes that for you too.
Recipe Q&A
- → Do I need to soak mung beans before cooking?
Yes, soak dried mung beans for at least 2 hours before adding them to the pot. This reduces cooking time and helps the beans cook evenly, becoming tender and creamy.
- → Can I use canned mung beans instead?
You can substitute with canned mung beans, though the texture will be softer. Add them during the last 15 minutes of simmering and reduce the broth by about 1 cup.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve after a day. Reheat gently on the stove, adding a splash of water if needed.
- → Can I freeze this soup?
Absolutely! Portion the cooled soup into freezer-safe containers, leaving some space for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with mung bean soup?
This pairs beautifully with warm naan bread, steamed basmati rice, or roti. For a lighter meal, serve with a simple green salad dressed with lemon vinaigrette.