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Homemade mung bean soup

Mung Bean Soup

A warm and comforting mung bean soup made with tender mung beans, fresh vegetables, aromatic spices, herbs, and lemon. This easy homemade soup is flavorful, nourishing, and perfect for a cozy lunch or dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Turkmenistan
Calories: 280
Ingredients Method

Ingredients
  

  • 1 cup dried mung beans
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium tomato chopped
  • 5 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • Salt to taste
  • 1 small handful fresh parsley or cilantro
  • 1 tablespoon fresh lemon juice

Method
 

  1. Rinse the dried mung beans thoroughly under cold water and remove any debris or damaged beans.
  2. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the carrot and chopped tomato. Stir and cook for another 2 minutes.
  5. Add cumin, turmeric, black pepper, and a little salt. Stir for about 1 minute to release the spices' aroma.
  6. Add the rinsed mung beans and broth. Bring the mixture to a gentle boil.
  7. Reduce the heat, partially cover the pot, and simmer for 30-45 minutes, or until the mung beans are tender.
  8. Gently mash some of the cooked beans with the back of a spoon to create a naturally creamy texture. Add more broth or water if needed.
  9. Turn off the heat and stir in the lemon juice.
  10. Garnish with fresh parsley or cilantro and serve warm.