Hearty Crockpot Mung Bean Soup With Vegetables (Vegan)


Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Indian, Low-Carb, Lunch, Main Dish, Meals, Recipes, Season, Slow Cooker, Soup, Type of Dish, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • October 4th, 2014

5.0 from 1 reviews
Hearty Crockpot Mung Bean Soup With Vegetables (Vegan)
 
Prep time
Cook time
Total time
 

Mung Beans are an amazing vegetarian protein source (this meal has 18 grams per serving), very high in fiber (this meal has 15 grams per serving), and low glycemic, too. Mung beans may seem exotic, but you’ve probably had mung bean sprouts in a lot of Asian and Indian-inspired dishes before. I cook and use mung beans just like lentils. This hearty crockpot mung bean soup with vegetables is a complete meal in one and very easy to prepare. Perfect for the upcoming fall weather when you want a bowl of comforting soup. You can find mung beans in most stores like Whole Foods and Safeway.
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 6
Ingredients
  • 2 cups dried mung beans
  • 2 cloves garlic
  • 1 medium onion
  • 2 carrots
  • 2 celery sticks
  • 6 cups vegetable stock (low sodium recommended)
  • 1 Tbsp curry powder
  • 1 Tbsp cumin powder
  • Cooking Spray (I prefer using a Misto spray filled with my extra virgin olive oil of choice)
  • Salt & Pepper to taste
Instructions

  1. Dice the onions. Chop the carrots into rounds. Chop the celery. Mince the garlic using a garlic press.

  2. Spray a cooking pan with cooking spray and add the garlic and onions. Cook for 5 minutes. Add the carrots and celery and cook for another 4 minutes. By cooking the veggies, you can bring out more flavors into the soup. (You can skip this cooking part and put all the ingredients directly into the crockpot. However, the flavors taste better when you’ve sautéed the onions, garlic, and veggies first).

  3. Add the dried mung beans to the crockpot. Top with the veggies. Add the vegetable stock, cumin, curry, salt, and pepper.

  4. Cook on HIGH for 4 to 4.5 hours or LOW for 8 hours.
Nutrition Information
Serving size: 2 cups Calories: 294 Fat: 1.3 Saturated fat: 0.3 Carbohydrates: 54.0 Sugar: 9.9 Sodium: 193 Fiber: 14.8 Protein: 17.6 Cholesterol: 0

 

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4 responses to “Hearty Crockpot Mung Bean Soup With Vegetables (Vegan)”

  1. Magdalen says:

    Hello, I usually soak mung beans overnight before cooking them, but I never cooked them in the slow cooker.
    Don’t they need to be soaked in this case? It says on the packet to soak.
    Please let me know because I want to try this recipe.
    I have some mung beans soaking right now, I wonder if I should just cook them for less time in this case if I want to try the crockpot?

    • Sarah Koszyk, RD, MA says:

      Hi Magdalen: you are in luck because you don’t have to soak the mung beans overnight with this recipe! I simply put the raw, hard beans in and they will soften and cook deliciously. Thanks for asking and I hope you enjoy the dish.

  2. ericha says:

    Yummy! I used all the same ingredients but the only difference was I used only raw veg (to maintain nutrients) and sprouted mung beans (to aid in digestion / boost nutrients) but it was still superrr yummy thank you (:

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