Straightforward mung bean soup is high in protein, vegan and oil-free. The mung beans do not need pre-soaking, so this satisfying & frugal soup comes together in about 1 hour.

Aren’t mung beans pretty?

They make great soup, too.

I couldn’t resist these jade beauties on a recent trip to the bulk foods section. And onto my pantry shelf they sat for the next 9 months. Until Thursday, when at long last, they made their debut in a rustic, rosemary-scented soup.

Mung beans are akin to split peas and lentils in that they require no pre-soaking. That means they are quick from stove to supper (reliable for dinner procrastinators like me).

I checked the refrigerator and pantry for carrots, celery, onions, and garlic (check times four) and set to work making a soup based on one of my go-to French lentil soup recipes.

Recipe Benefits

This rustic soup is:

Vegan (egg-free and dairy-free)
Grain-free
Gluten-free
Oil-free
Quick and straightforward to make
High in plant protein (10 grams per serving)
High in fiber (9 grams per serving)
Frugal

Ingredients for Straightforward Vegan Mung Bean Soup

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

chopped onions
chopped carrots
chopped celery
chopped garlic (or sub garlic powder)
chopped fresh rosemary (or 2 teaspoons dried)
ground black pepper
dried mung beans (lentils can be subbed for the mung beans)
canned tomato puree (not crushed or diced)
balsamic vinegar

You will also need water and salt for the recipe. I give a specific amount of salt, but you can reduce or eliminate it according to your dietary needs.

ingredients for mung bean soup on a wooden cutting board

How to Make Straightforward Vegan Mung Bean Soup

Note that the complete instructions are also in the recipe card below.

In a large saucepan over medium–high heat, heat the 1/4 cup water.
Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.
Add water, salt, pepper, and beans; bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes.
Add the tomato puree; simmer 5 minutes longer.
Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick.
Stir in vinegar and season with salt, pepper to taste. Ladle soup into bowls.

That’s it! Dinner (and future lunches) done!

FAQ

How Should I Store the Vegan Mung Bean Soup?

Store the completely cooled soup in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.

Can I Use Something Other than Mung Beans?

Yes! An equal amount of lentils (any variety) can be used in place of the mung beans.

What Can I Use in Place of Fresh Rosemary?

Dried rosemary can be used in place of fresh rosemary. Alternatively, use dried Italian herb seasoning or herbes de Provence.

Straightforward Mung Bean Soup (High Protein, Vegan)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 8 servings

Ingredients

1/4 cup water
2 cups chopped onions
1 1/2 cup chopped carrots
1 cup chopped celery
4 cloves garlic chopped (or 1 tablespoon garlic powder)
2 tablespoons finely chopped fresh rosemary
7 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups dried mung beans
1 large can tomato puree (28 ounces, not crushed or diced)
2 teaspoons balsamic vinegar

Method

In a large saucepan over medium–high heat, heat the 1/4 cup water. Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.
Add water, salt, pepper, and beans; bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes. Add the tomato puree; simmer 5 minutes longer.
Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick. Stir in vinegar and season with salt, pepper to taste. Ladle soup into bowls.

Notes

Storage: Store the completely cooled soup in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months. Lentils in place of mung beans: An equal amount of lentils (any variety) can be used in place of the mung beans. Vary the herbs: Dried rosemary can be used in place of fresh rosemary. Alternatively, use dried Italian herb seasoning or herbes de Provence .