Mung Bean Soup

My neighbor brought over a container of mung bean soup on a gray Tuesday afternoon, and I remember standing in my kitchen wondering why something so humble could taste so comforting. She explained it was her grandmother's recipe, passed down through three generations, and that she made it whenever anyone in her family felt run down or needed grounding. That first spoonful changed how I thought about soup entirely—it wasn't just warm broth, it was medicine disguised as something delicious.

I made this soup for my friend Sarah the week she started a new job and could barely sleep from nerves. She texted me the next morning saying she'd had the soup and actually slept through the night, and suddenly I understood what my neighbor meant about this being medicine. Now whenever someone I care about is overwhelmed or under the weather, this is what I reach for.

Ingredients

• Mung beans (1 cup dried, rinsed and soaked): Soak them for at least 2 hours or even overnight if you remember—this cuts your cooking time almost in half and makes them digest so much more easily.
• Onion, garlic, and ginger (1 medium onion, 2 cloves garlic, 1-inch piece): This trio is the flavor backbone, and mincing them fine ensures they disappear into the soup, adding depth without texture you have to chew through.
• Carrots and celery (2 medium carrots, 2 stalks): Dicing them small means they cook through in minutes and actually soften into the broth rather than staying firm.
• Fresh tomato (1 medium): Use a ripe one if you can—it adds natural sweetness and acidity that balances the earthiness of the beans.
• Cumin seeds (1 tsp): Toast them dry first and listen for that popping sound; it unlocks their warmth and makes the whole kitchen smell like something healing is happening.
• Turmeric, coriander, black pepper, cinnamon (1/2 tsp, 1/2 tsp, 1/4 tsp, 1/4 tsp optional): These spices work together to create warmth without heat, and the cinnamon is optional but worth adding if you want a subtle sweetness underneath everything else.
• Bay leaf (1): Don't skip this or forget to remove it—it adds a background note that makes people ask what the secret ingredient is.
• Vegetable broth or water (6 cups): Broth gives you richer flavor, but water works fine if that's what you have; the beans and spices do most of the work anyway.
• Salt and lemon juice (1 tsp salt, 1 tbsp lemon juice): Add these at the end so you can taste as you go, and the lemon brightens everything right before serving.
• Fresh cilantro (2 tbsp chopped): This is not optional in my kitchen—it's the final flourish that says you cared enough to finish it properly.

Instructions

Toast the cumin seeds:

Heat your pot over medium heat and add the cumin seeds directly, letting them sit for about a minute until they start to pop and smell incredible. This small step makes such a difference in the final flavor that you'll wonder why you ever skipped it.

Build your flavor base:

Add the chopped onion, garlic, and ginger to the toasted cumin seeds and sauté for 3 to 4 minutes until the onion turns translucent and the kitchen fills with that pungent, alive smell. You'll know you're ready to move on when the garlic stops smelling raw and sharp.

Add the vegetables:

Toss in your diced carrots and celery and cook for 2 to 3 minutes more, stirring occasionally so nothing sticks to the bottom. The vegetables should start to soften at the edges and release their own sweetness.

Bloom the spices:

Add your turmeric, coriander, black pepper, cinnamon, and bay leaf all at once, stirring constantly for about 1 minute so the spices toast slightly in the oil and release their essential oils. This step matters more than you'd think—it's the difference between spice powder taste and spice flavor.

Add the beans and liquid:

Pour in your soaked mung beans, chopped tomato, and vegetable broth, stirring well so everything combines and nothing settles to the bottom. The mixture should look full and promising at this point.

Simmer until tender:

Bring everything to a boil, then lower the heat to low, cover the pot, and let it simmer for 35 to 40 minutes until the beans are completely soft and breaking apart slightly. Check on it once halfway through just to make sure nothing is sticking, but resist the urge to stir constantly.

Finish with brightness:

Remove the bay leaf, add your salt and lemon juice, and taste it before deciding if you need more of either one. The lemon juice should make everything taste suddenly alive and present.

Serve with intention:

Ladle the soup into bowls while it's still steaming hot and scatter cilantro on top just before serving so it stays fresh and fragrant.

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My mother tried this soup last winter when she was recovering from being sick, and she asked me to make it again the next week, and then the week after that. What started as a recipe I learned from my neighbor became something that belongs in our family now, proof that the most healing things we cook are the ones we share without hesitation.

Why This Soup Feels Like Care

There's something about a pot of soup simmering on the stove that signals to everyone in the house that someone is thinking about their wellbeing. The spices in this recipe—especially the turmeric and cinnamon—have been used for thousands of years in Ayurvedic cooking specifically because they support digestion and immunity, which means you're not just making something tasty, you're honoring an ancient understanding of food as medicine.

The Secret of Soaking

Soaking your mung beans isn't just about saving time, though it absolutely does that—it's about making the beans more digestible and easier on your system. When you soak legumes, you're breaking down compounds that can cause discomfort, which is exactly why this soup feels so gentle and grounding even though it's packed with protein.

Variations That Keep Things Interesting

Once you've made this soup a few times and it starts to feel like second nature, you can start playing with it. The base is forgiving and actually encourages experimentation because the mung beans and spice blend are so versatile.

• Add a splash of coconut milk in the final 10 minutes if you want something richer and more luxurious.
• Drop in a diced green chili with the onions if heat is what you're after, or use white pepper instead of black for a gentler bite.
• Serve with warm naan or steamed rice to make it a complete, satisfying meal that keeps you full for hours.

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This soup is the kind of recipe you come back to again and again, whether you're taking care of yourself on a quiet evening or showing someone you love that you're thinking of them. It's simple enough that you'll feel confident making it, but nourishing enough that it actually matters.

Recipe FAQs

→ Do I need to soak the mung beans before cooking?

Yes, soaking dried mung beans for 2 hours before cooking helps them cook more evenly and reduces simmering time. This also makes them easier to digest.

→ Can I use red lentils instead of mung beans?

Yes, red lentils work well as a substitute and cook faster than mung beans. Reduce the simmering time to about 20-25 minutes if using red lentils.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days in the refrigerator. The flavors often develop and improve after a day or two.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months in the freezer.

→ What can I serve with this soup?

Warm naan, roti, or steamed rice make excellent accompaniments. The soup also pairs well with a simple cucumber salad or pickled vegetables on the side.

→ How can I make this soup creamier?

Add a splash of coconut milk during the final 10 minutes of cooking, or partially mash some of the cooked mung beans against the side of the pot to thicken the broth naturally.