Save My neighbor once knocked on my door on a gray afternoon, worried she'd caught something going around, and I instinctively reached for dried mung beans without really thinking about it. There's something about simmering a pot of this golden soup that feels like the right answer when the world feels uncertain. The warm spices fill your kitchen in a way that's both comforting and gently clarifying, and by the time it's ready, somehow you feel a little more like yourself.
I made this for my partner during a particularly stressful week at work, and he came home to the smell of cumin and ginger already doing half the comfort work. He sat down with a bowl and just got quiet for a few minutes, and I realized the soup had done exactly what I hoped it would.
Ingredients
- Dried mung beans: Soak these for at least 2 hours (or overnight if you're planning ahead) so they cook evenly and break down into that creamy texture that makes this soup so satisfying.
- Fresh onion, garlic, and ginger: The aromatics are everything here; when you sauté them together, you're building the flavor foundation that makes people actually want to eat soup.
- Carrots and celery: These add sweetness and body, and they soften into the broth beautifully without disappearing completely.
- Fresh tomato: Use one that's ripe if you can, as it adds brightness that dry spices alone can't achieve.
- Cumin seeds: Toast these first to wake them up; the whole seeds give you little bursts of flavor compared to pre-ground.
- Turmeric, coriander, and black pepper: This trio is where the magic happens, each one playing a different role in how the soup tastes and feels.
- Cinnamon: Optional, but a tiny pinch adds warmth that rounds out the spices without being noticeable.
- Bay leaf: It seems quiet, but it anchors everything together.
- Vegetable broth or water: If using store-bought broth, check the label because some brands sneak in unexpected ingredients.
- Fresh cilantro and lemon juice: These finish the soup, adding brightness and life that makes you actually taste each spoonful.
Instructions
- Toast your spices:
- Heat your pot over medium and add the cumin seeds, listening for that soft crackling sound that means they're releasing their essential oils. It takes just about a minute, and you'll smell it immediately when it's right.
- Build your aromatic base:
- Add the chopped onion, minced garlic, and grated ginger, stirring occasionally until the onion turns translucent and everything smells almost floral. This takes about 3 to 4 minutes, and it's the moment your kitchen really comes alive.
- Add texture and sweetness:
- Stir in the diced carrots and celery, cooking them for another 2 to 3 minutes so they start to soften around the edges. You're creating layers, so each vegetable gets its moment.
- Toast the remaining spices:
- Sprinkle in the turmeric, coriander, black pepper, cinnamon if you're using it, and that bay leaf, stirring constantly for about a minute. The spices will cling to the oil and vegetables, coating everything with flavor.
- Bring everything together:
- Add your soaked and drained mung beans, the chopped tomato, and all your broth, stirring well so nothing sticks to the bottom. The beans will eventually break down and thicken the soup naturally, which is exactly what you want.
- Let it simmer gently:
- Bring the pot to a boil, then immediately turn the heat down to low, cover it, and let it bubble away for 35 to 40 minutes. The beans should be completely soft and beginning to lose their shape, and the broth will have turned golden.
- Finish with brightness:
- Remove the bay leaf, then taste and adjust the salt. Add your lemon juice at the very end so it doesn't cook off, and the acidity stays sharp and alive.
- Serve with intention:
- Ladle the soup into bowls and scatter the fresh cilantro over the top, letting people see that you finished it with care. The garnish is the final flavor note that makes everything come together.
Save There was a morning I made this soup and my daughter came home from an all-nighter at school, exhausted and a little defeated, and I watched her eat three bowls without saying much. Sometimes food doesn't need conversation attached to it; it just needs to do what it does, which is nourish.
Texture and Flavor Balance
The beauty of this soup is that it transforms as it cooks, starting with distinct vegetable pieces and gradually becoming creamy as the mung beans break down. By the time you finish it, some of the beans have dissolved into the broth entirely while others stay whole, creating this interesting texture that keeps every spoonful interesting. The spices don't fight each other; instead, they layer in a way that feels warm rather than spicy, which is the whole point.
Making It Your Own
This recipe is forgiving in the best way, which means you can experiment once you understand how it works. If you like things spicier, add a diced green chili when you sauté the aromatics, or if you want extra richness, stir in a splash of coconut milk during the final 10 minutes of cooking. You could also swap the celery for diced zucchini, or add a handful of spinach at the very end if you want extra greens.
Serving and Pairing
This soup stands beautifully on its own, but it also works as the opening course of something bigger. Serve it in bowls with warm naan on the side for tearing and dipping, or pair it with steamed rice if you want something more substantial and grounding. It's equally good for lunch when you're craving something that tastes like it's good for you, or for dinner when you want to eat early and light.
- Leftover soup keeps in the fridge for up to 4 days and actually tastes better the next day when the spices have settled into the broth.
- If you're cooking for someone who's recovering from being sick, this is the soup to make because it's nourishing without being heavy.
- Make a double batch on a weekend and you'll have lunch ready for days when cooking feels like too much effort.
Save This soup has become the recipe I make when I need to remember that good food doesn't have to be complicated, and that sometimes the most nourishing things are also the simplest. It's taught me that patience with beans and intentionality with spices are never wasted effort.
Recipe Guide
- → Do I need to soak mung beans before cooking?
Yes, soaking dried mung beans for 2 hours before cooking helps them cook more evenly and reduces cooking time. It also makes them easier to digest and removes any debris or impurities.
- → Can I use canned mung beans instead?
You can substitute canned mung beans, though the texture will be softer. Rinse them well and add them during the last 15 minutes of simmering, just long enough to heat through and absorb the spices.
- → How do I store leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time. You can also freeze individual portions for up to 3 months.
- → What can I serve with mung bean soup?
This soup pairs wonderfully with warm naan bread, roti, or steamed basmati rice. For a lighter meal, serve with crusty bread or a simple side salad. The soup is substantial enough to enjoy on its own as well.
- → How can I make this soup creamier?
Add a splash of coconut milk during the final 10 minutes of cooking for a rich, creamy texture. You can also blend a portion of the soup with an immersion blender before serving.
- → Is this soup suitable for meal prep?
Absolutely. This soup is ideal for meal prep as it reheats beautifully and often tastes better the next day. Make a large batch on Sunday and enjoy it throughout the week for quick, nourishing lunches.