Mung Bean Soup is a cozy, nourishing bowl made with mung beans, vegetables, warming spices and creamy coconut milk. This easy one-pot soup is naturally vegan, hearty enough for dinner and perfect for meal prep.
If you haven't tried mung beans yet, this soup is a really good place to start.
They're small green beans that cook up soft and comforting, and they have a slightly lighter, cleaner feel than lentils or some of the bigger beans we usually reach for.
One nice thing about using mung beans here is that you don't need to soak them first, which makes this soup even easier to throw together. You should, of course, give them a good rinse, but that's all.
Why you'll love this mung bean soup
- Mung beans are naturally high in protein and fiber and gentle on digestion, so this soup feels satisfying without being heavy.
- Uses simple pantry staples but still delivers big, comforting flavor that warms you from the inside out.
- Easy to make ahead and even better the next day, which is always a win in my book!
What you'll need
Olive oil - I use it to get everything going and build the base of the soup. Any other type of oil would do.
Leeks - I love the mild and sweet flavor of leeks in this soup.
Carrot - For a bit of color and natural sweetness.
Garlic + fresh ginger - Freshly chopped is always best! Feel free to adjust the garlic to your liking.
Curry powder - I used a mild curry powder here to get those warming flavors.
Red chili flakes - Just a bit for a gentle kick. You can easily add more or less depending on your taste.
Mung beans - The star of the soup! You can usually find them in Asian grocery stores, well-stocked supermarkets or online.
You can also use split mung beans if you want, but the texture will be softer and more porridge-like. Whole mung beans give the soup more structure.
Potatoes - These make the soup more filling and help give it a nice, hearty texture.
Zucchini - I like to add some zucchini because it acts as a natural thickener for the soup as it breaks down.
Crushed tomatoes - I like crushed tomatoes in this soup, but if you don't mind chunkier bits, diced tomatoes will do as well.
Coconut milk - Only use the creamy top of the can. Alternatively, you could substitute with coconut cream.
Pro tip
It can be a bit tricky to know when ming beans are done. They should be fully soft and easy to bite through, not chalky in the center. If they're not there yet, just keep simmering and check again in a few minutes.
How to make soup with mung beans
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and sauté for 4 to 5 minutes until softened.
Stir in the garlic and ginger and cook for about a minute, then add the curry powder and red chili flakes and cook for another minute.
Stir in the tomato paste until everything is well coated, then add the mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock and bay leaves.
Bring the soup to a boil, then lower the heat and let it simmer for about 40 minutes, or until the mung beans are tender and the vegetables are cooked through.
Remove the bay leaves and stir in the coconut milk. Adjust the seasoning to taste, stir in the fresh parsley and serve warm.
Substitutions and variations
- If you don't have leeks, you can use your favorite type of onions instead.
- Sweet potatoes work well in place of regular potatoes.
- You can add some spinach or kale at the end for a pop of color and an extra nutritional boost.
Helpful tips
- Double the batch if you can because it keeps well and freezes beautifully, so you'll thank yourself later.
- Use a wide pot or Dutch oven so the vegetables soften faster at the beginning.
- If you want a slightly thicker, creamier soup without adding more coconut milk, mash a few spoonfuls of the beans and potatoes against the side of the pot near the end of cooking, then stir it back in.
What to serve with mung bean soup
- Warm naan or roti - They go perfectly with the spices in the soup.
- Crusty bread or flatbread - Great for scooping and soaking up the delicious broth.
- Rice - Especially good if you want to turn the soup into a more filling meal.
Leftovers and storage
- Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It will thicken as it sits, which is totally normal.
- Warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable stock or water to loosen it up if needed. You can also reheat individual portions in the microwave, stirring halfway through.
- This soup freezes well. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then give it a good stir when reheating, as the texture can change a bit after freezing.
More easy vegan soup recipes
If you've tried this mung bean soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Mung Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, finely diced (white and light green parts only)
- 1 medium carrot, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons curry powder
- ¼ teaspoon red chili flakes
- 1 tablespoon tomato paste
- 2 cups (400 g) mung beans, well rinsed and drained
- ½ pound (225 g) potatoes, peeled and cubed
- 1 medium zucchini, diced
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups (1.5 l) vegetable stock
- 2 bay leaves
- 1 (14 fl oz / 400 ml) coconut milk, creamy top only
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven and add the leeks and carrots. Sauté for 4-5 minutes until softened.2 tablespoons olive oil2 medium leeks1 medium carrot
- Stir in the garlic and ginger and cook for another minute until fragrant. Next, stir in the curry powder and red chili flakes and continue to cook for a further minute.4 garlic cloves1 tablespoon fresh ginger2 tablespoons curry powder¼ teaspoon red chili flakes
- Add the tomato paste and stir well to combine, then add the mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock and bay leaves.1 tablespoon tomato paste2 cups mung beans½ pound potatoes1 medium zucchini1 can (14 oz / 400 g) crushed tomatoes6 cups vegetable stock2 bay leaves
- Give everything a good stir and bring the soup to a boil. Lower the heat and simmer for 40 minutes or until the mung beans are tender.
- Remove the bay leaves then stir in the coconut milk. If the soup looks too thick at this point, add a bit more vegetable stock until you get to your preferred consistency.1 (14 fl oz / 400 ml) coconut milk
- Adjust the seasoning to taste, stir in the fresh parsley and serve warm.A handful fresh parsleySalt and freshly ground black pepper to taste
Notes
- Rinse the mung beans well before adding them to the pot to remove any dust.
- Don't rush the simmer! Letting the soup gently cook gives the mung beans time to soften and the flavors to really come together.
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