Mung Bean and Kale Soup Recipe

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Try this yummy mung bean soup with kale. The combination of kale and some spices was a perfect match for this soup. The result? A very hearty, filling, comforting and healthy soup. This is definitely a keeper.

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This recipe was created by Najwa from Delicious Shots. Najwa shares her recipes, practices food photography and embarks on a personal journey of sharpening her skills through cooking and baking. For more information on Najwa you can follow her on FacebookPinterest, and Twitter.

 

Mung Bean and Kale Soup Recipe

Mung Bean and Kale Soup Recipe

Yields: 8 servings | Serving Size: 1 cup |Calories: 148 | Total Fat: 5.8 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium:18 mg | Carbohydrates: 18.9 g | Dietary Fiber: 4.7 g | Sugars: 1.9 g | Protein: 6.9 g | SmartPoints (Freestyle): 2

Ingredients

  • 3 tbsp olive oil
  • 1/4 cup chopped onions
  • 3 garlic cloves, minced
  • 1 cup mung beans, optional dry split peas
  • 7 cups of water
  • 2 cups kale, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp coriander, toasted and grind
  • salt and pepper

Instructions

  1. In a large pot, heat the olive oil and add the onions. Cook for 3 minutes. Add the garlic and cook for another minute. Add the mung beans, spices, salt and pepper, stir well to combine. Add water, cover and cook until the beans are tender, approximately 35 to 40 minutes. Check the beans after 20 minutes to make sure they have enough water. When the beans are ready, taste and adjust salt and liquid if needed. Add the kale and cook for 5 minutes more. Serve with bread.
https://skinnyms.com/mung-bean-and-kale-soup-recipe/

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16 Comments on "Mung Bean and Kale Soup Recipe"

  1. phend  July 21, 2013

    What is a mung bean, and where do you get one? Can you substitute another type of bean?

    Reply
    • Skinny Ms.  July 22, 2013

      Split peas will work as a good substitute.

      Reply
    • lewis  November 17, 2013

      buy them in Asian markets

      Reply
  2. Karen  May 1, 2014

    You can buy them at an Indian market too.

    Reply
  3. Andrew  September 11, 2014

    There's a typo: "1/4 onions, chopped" Does that mean 1-4 onions, or a 1/4 cup? 😉

    Also, Whole Foods (and stores like WF) sell mung beans, usually in their bulk section.

    Reply
    • SkinnyMs  September 12, 2014

      Andrew, Thanks, that is supposed to read 1/4 cup onions and will be changed shortly. Thanks for the tip on the mung beans.

      Reply
  4. susan  October 26, 2014

    i substituted mushrooms for the kale and it also worked. i also substituted fenugreek for the coriander, which also worked.

    Reply
  5. frankpaulsf  December 18, 2014

    Should you soak the beans first or not?

    Reply
    • SkinnyMs  December 18, 2014

      frankpaulsf, No, you do not need to soak the beans first:).

      Reply
      • frankpaulsf  December 22, 2014

        Thanks, I decided to soak for about 12 hours although unnecessary…anyway, the soup was good! Had no idea what to do with my mung beans and this was a great option. 🙂

        Reply
  6. beth  March 31, 2015

    I added a couple ingredients to this soup, and thought it turned out really well. I used chicken broth instead of water, and added two carrots and one small sweet potato. Delicious!!

    Reply
    • Tokyo Rose  March 12, 2018

      I think it needs chicken or vegetable broth for half the liquid added and sweet potato for added flavor. Otherwise liked the spices and kale with mung beans. Will try split peas since can’t get mung beans in our town

      Reply
  7. JoV  June 26, 2015

    Easy and delicious – I did soak my mung beans overnight only because they cook much quicker! Thanks for the recipe – it's going in the regular favourites! 🙂

    Reply
  8. Simon  March 30, 2016

    Thanks for posting this recipe. It’s a good looking soup, but I must admit, I’ve found it rather tasteless. I think it might need something else added to it.

    Reply
    • Gale Compton  March 30, 2016

      Simon, Thank you for the thoughtful feedback. Next time, try reducing the liquid to 6 cups and use vegetable or chicken broth in place of water. 🙂

      Reply
  9. Jennifer Hall  September 4, 2017

    Really good. Used Swiss Chard from my Tower Garden and added carrots for color. Always looking for ways to add new super foods into my diet. I’ve had the Mung beans in my cabinet for weeks and decided it was time to experiment. Thanks for the recipe. Also didn’t have coriander so I substituted with basil and oregano. Yummers!!!!

    Reply

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