Go Back
–+ servings
Print Recipe
5 from 3 votes
SkinnyMS

Mung Bean and Kale Soup Recipe

Hearty and healthy, this soup takes tasty to a new level.
Cook Time50 minutes
Total Time50 minutes
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Plant-Based
Servings: 8 people
Calories: 148kcal
Author: Guest Contributor

Ingredients

US Customary - Metric
  • 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

Instructions

  • 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

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
|
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4