Easy Mung Bean Soup (High Protein, Vegan)
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.
Servings: 8 servings
Ingredients
- 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
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