Mung Bean and Kale Soup Recipe

5 from 2 votes

Cleanse your body from the inside out!

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.

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.

5 from 2 votes

Mung Bean and Kale Soup Recipe

Hearty and healthy, this soup takes tasty to a new level.
Cook Time 50 minutes
Total Time 50 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Universal


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


  • 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.

Nutrition Information

Serving: 1cup | Calories: 148kcal | Carbohydrates: 18.9g | Protein: 6.9g | Fat: 5.8g | Saturated Fat: 0.9g | Sodium: 18mg | Fiber: 4.7g | Sugar: 1.9g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Plant-Based

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

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

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

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

      1. 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. πŸ™‚

  3. 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!!

    1. 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

  4. 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! πŸ™‚

  5. 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.

    1. 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. πŸ™‚

  6. 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!!!!

  7. Hi, thank you for this recipe. With the right amount of salt, it was delicious πŸ˜‰
    I used a whole onion, garlic powder, choy sum and ground coriander πŸ™‚

  8. This is one of my β€˜go-to’ recipes – always much enjoyed by friends and family. I agree a chicken stock cube helps, and a whole onion. I also use lazy garlic and mung beans I’ve batch soaked and frozen. As there’s more portions than we need for one meal, I cook the kale we need for that meal separately and add it (I use a cup of kale per person, to make it extra-nutritious) when serving. Then the rest of the liquor with beans etc can be stored in the fridge or frozen for a future meal, with more fresh kale!

  9. I added @ a teaspoon of lemon zest toward the end — added the the spark to really ignite all of the other flavors.

  10. Great recipe! I like to embellish so I added 2 chicken thighs (boneless), half water and half chicken stock, carrots and shitaki mushrooms. Instead of coriander (can’t stand coriander or cilantro) I used oregano and French thyme. This dish has become a staple in my home.
    Thank you so much for the base!5 stars

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