monggo beans

Enjoy all the healthy benefits of mung beans in this tasty, vegan mung bean soup recipe that the entire family will enjoy. It&#039;s quick, easy, and full of flavor!

How To Make Mung Bean Soup

dried mung beans (400 g)

vegetable broth (1.4 L)

olive oil (15 mL)

white onion (about 1 onion)

garlic (minced)

Tbsp ginger

celery (diced)

coconut milk (414 mL)

spinach (roughly chopped)

Salt

Beans: Rinse mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with vegetable broth. Set heat to high and bring to a boil. Reduce heat to reach a gentle simmer, then cook the beans, uncovered, for 30 to 40 minutes. They are finished when they are soft and some have burst. Most of the water should be absorbed, though a little is okay.

Flavor Makers: While mung beans cook, heat oil in a large sauté pan over medium heat. Add onion, garlic, ginger, and celery. Cook until onion is soft and translucent, about 5 minutes.

Soup: Add sauteed veggies into the pot of mung beans, along with the can of coconut milk and chopped spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.

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How To Make Mung Bean Soup

The most viewed monggo beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine