Easy Mung Bean Soup (High Protein)

Easy mung bean soup is high in protein, vegan and oil-free. The mung beans do not need pre-soaking, so this delicious & frugal soup comes together in about 1 hour.

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Aren’t mung beans pretty?

They make great soup, too.

I couldn’t resist these jade beauties on a recent trip to the bulk foods section. And onto my pantry shelf they sat for the next 9 months. Until Thursday, when at long last, they made their debut in a rustic, rosemary-scented soup.

Mung beans are akin to split peas and lentils in that they require no pre-soaking. That means they are quick from stove to supper (perfect for dinner procrastinators like me).

I checked the refrigerator and pantry for carrots, celery, onions, and garlic (check times four) and set to work making a soup based on one of my favorite French lentil soup recipes.

Recipe Benefits

This rustic soup is:

• Vegan (egg-free and dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Quick and easy to make
• High in plant protein (10 grams per serving)
• High in fiber (9 grams per serving)
• Frugal

Ingredients for Easy Vegan Mung Bean Soup

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• chopped onions
• chopped carrots
• chopped celery
• chopped garlic (or sub garlic powder)
• chopped fresh rosemary (or 2 teaspoons dried)
• ground black pepper
• dried mung beans (lentils can be subbed for the mung beans)
• canned tomato puree (not crushed or diced)
• balsamic vinegar

You will also need water and salt for the recipe. I give a specific amount of salt, but you can reduce or eliminate it according to your dietary needs.

How to Make Easy Vegan Mung Bean Soup

Note that the complete directions are also in the recipe card below.

• In a large saucepan over medium–high heat, heat the 1/4 cup water.
• Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.
• Add water, salt, pepper, and beans; bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes.
• Add the tomato puree; simmer 5 minutes longer.
• Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick.
• Stir in vinegar and season with salt, pepper to taste. Ladle soup into bowls.

That’s it! Dinner (and future lunches) done!

FAQ

How Should I Store the Vegan Mung Bean Soup?

Store the completely cooled soup in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.

Can I Use Something Other than Mung Beans?

Yes! An equal amount of lentils (any variety) can be used in place of the mung beans.

What Can I Use in Place of Fresh Rosemary?

Dried rosemary can be used in place of fresh rosemary. Alternatively, use dried Italian herb seasoning or herbes de Provence.

Related Recipes

• 3-Ingredient Lentil Soup {Vegan, High Protein}
• 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
• Vegan Broccoli Cheese Soup {grain-free, high-protein}
• Kale Potato & White Bean Soup {Vegan, High-Protein}
• Broccoli Soup with Ginger & Lemon {V, GF, easy)

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5 from 5 votes

Easy Mung Bean Soup (High Protein, Vegan)

By: Camilla

Easy vegan mung bean soup is high in protein and oil-free. The mung beans do not need pre-soaking, so this delicious & frugal soup comes together in about 1 hour.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 1/4 cup water
• ▢ 2 cups chopped onions
• ▢ 1 1/2 cup chopped carrots
• ▢ 1 cup chopped celery
• ▢ 4 cloves garlic, chopped (or 1 tablespoon garlic powder)
• ▢ 2 tablespoons finely chopped fresh rosemary
• ▢ 7 cups water
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground black pepper
• ▢ 1 1/2 cups dried mung beans
• ▢ 1 large can tomato puree, (28 ounces, not crushed or diced)
• ▢ 2 teaspoons balsamic vinegar

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• In a large saucepan over medium–high heat, heat the 1/4 cup water. Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.
• Add water, salt, pepper, and beans; bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes. Add the tomato puree; simmer 5 minutes longer.
• Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick. Stir in vinegar and season with salt, pepper to taste. Ladle soup into bowls.

Notes

Storage: Store the completely cooled soup in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.

Lentils in place of mung beans: An equal amount of lentils (any variety) can be used in place of the mung beans.

Vary the herbs: Dried rosemary can be used in place of fresh rosemary. Alternatively, use dried Italian herb seasoning or herbes de Provence.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 34g | Protein: 10g | Fat: 1g | Sodium: 568mg | Fiber: 9g | Sugar: 9g

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