Green Mung Bean Soup is an extremely flavorful, nutritionally balanced soup with amazing health benefits! Add in some fresh carrots, onion, celery, garlic and savory ham for a complete meal in a bowl. What’s not to love?
So my son Brandon orders these dried green mung beans and asks if I can make him a pot of soup. He had read all of these amazing health benefits to these beans and wanted to see what they tasted like. Well, anything called Mung Bean doesn’t exactly sound like it is going to taste good. So, I opted to first try it in a recipe that is very similar to our Split Pea Soup recipe, as a way to ease us into this whole Mung bean thing.
I decided to research these green legumes on my own and see what was up with them. Turns out these little guys have been around for thousands of years across the Asian continent as a healing medicine. They are very well known for their detoxifying effects. Green Mung Beans are a high source of nutrients, protein, fiber, antioxidants and phytonutrients. Who knew?
Well, after tasting this Green Mung Bean Soup, I have to tell you, it tasted amazing! I don’t know what I was expecting, but it’s absolutely delicious! Turns out, when cooked, these beans take on the flavor of whatever you choose to cook them with, whether sweet or savory. They taste very hearty and wholesome. Now, I know, adding tasty ham to it doesn’t exactly make it the healthiest of soups, but I wanted to make sure that Mung didn’t taste like Dung (sorry, had to do it)!
So, the next time I make these beans, I won’t be afraid to try it vegetarian style. Hey, between eating this Green Mung Bean Soup and snacking on my Crispy Baked Parmesan Garlic Edamame, my son and I are going to be two healthy specimens!
- 2 cups dried green mung beans, picked over, washed and drained
- 1 tablespoon olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 4 garlic cloves, finely chopped
- 3 cups chicken broth
- 3 cups water
- 1 ham bone
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package colorful rainbow carrots, thinly sliced, if desired
- dollop of sour cream, if desired
- Soak the green mung beans overnite in water. The next day, drain the mung beans, rinse them and set aside.
- Heat a Dutch oven over medium heat and add the olive oil. Stir in the onion, celery and carrots and sauté for 5 minutes until slightly soft. Increase the heat to high and add in the mung beans, garlic cloves, chicken broth, water, ham bone, garlic powder and onion powder. Bring the pot to a boil and then reduce heat to low. Simmer the beans for 45 minutes or until soft, stirring occasionally.
- Take out the ham bone and remove any meat still on the bone and return to the pot. Serve with thinly sliced carrots on top and a dollop of sour cream, if desired.
For other fantastic soups, please check out our Hickory Ham and Navy Bean Soup!