This simple, flavourful and hearty vegan mung bean soup comes together so quickly, using only pantry staples. Be sure to have your ingredients ready before cooking and you will have a warming meal in no time.
My grandma’s mung bean soup is really the best, cheapest and easiest recipe ever. Nothing fancy in this mung bean soup, just basic pantry ingredients. The key is cooking the shallots slowly so they become slightly caramelized and make a beautiful flavour base.
My mom used to make this soup for me and my brothers on a busy day. Sometimes when we don’t have homemade stock at home my mom will replace it with a bouillon cube or stock cube and it still tastes delicious.
Dried mung beans also make this soup nicer, the starch that released while it cooks make the soup slightly thickened. Soaked the mung beans in cold water for 15 to 35 minutes make the cooking time shorter. I start off my soup by sweating the shallots slowly over low heat, it takes about 5 minutes. Then simply add the mung beans, diced carrot, potato and stock and add chopped parsley and green onion for finishing touch.
This nutritious, well-balanced soup freezes and defrosts well.
Grandma's Beef Curry- spicy beef curry with coconut milk
Cassava Soup- beef soup with fried cassava and noodles
Grandma’s Mung Bean Soup
- 150g mung beans, picked and rinsed
- 7 small shallots, sliced finely
- 1 large carrot, peeled and chopped
- 1 large potato, peeled and chopped
- 2 tablespoons vegetable oil
- 1 bunch green onion, sliced thinly
- 1 bunch parsley, chopped
- 1500 ml vegetable or beef stock
- salt and pepper to taste
- Place the oil into a large Dutch oven and set over medium heat. Once hot, add the shallots and sweat until the shallots are cooked and a little bit brown, about 5-7 minutes.
- Add soaked mung beans, carrot, potato and vegetable stock and stir to combine. Increase the heat to high and bring to boil. Once the soup boiling reduces the heat to low, cover and simmers until the mung beans are tender, approximately 20 to 30 minutes.
- Add chopped parsley and green onion, season to taste with salt and pepper. Serve with warm rice or crusty bread.