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Dinner for 4

Mung Bean Soup

Mung beans simmer with vegetables, tomatoes, broth, and turmeric for a hearty soup brightened with lemon and parsley.

$2.57per serving $$
50 minstart to table
4servings

AmericanVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 2 stalks celery
  • 1 large carrot
  • 3 cloves garlic
  • 1 tsp turmeric
  • 1 large zucchini
  • 6 oz green beans
  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup sprouted mung beans
  • 2 lemons
  • salt and pepper to taste (optional)
  • chopped fresh parsley for garnish (optional)

Steps

  1. Dice the onion, celery, carrot, zucchini, and green beans, then mince the garlic.
  2. Heat the olive oil in a large pot over medium heat and cook the onion, celery, and carrot for 7 minutes.
  3. Stir in the garlic and turmeric and cook for 1 minute.
  4. Add the zucchini, green beans, tomatoes, broth, and mung beans, then bring the soup to a boil.
  5. Cover the pot and simmer for 25 minutes, stirring occasionally, until the vegetables and beans are tender.
  6. Season with salt and pepper, then stir in lemon juice and parsley before serving.

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