Mung Bean Soup
This lemon vegetable mung bean soup recipe is a hearty and warming vegetarian meal that makes an easy weeknight dinner.
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 1 large carrot thinly sliced
- 3 cloves garlic minced
- 1 teaspoon turmeric
- 1 large zucchini chopped
- 6 ounces green beans trimmed and roughly chopped
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 cup sprouted mung beans rinsed
- juice and zest of 2 lemons divided
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Place olive oil in a large pot over medium-high heat. Once hot, add onions and sauté for 3-4 minutes until slightly softened.
- Add the celery, carrot and garlic to the pot. Cook another 5 minutes then add turmeric and stir to combine.
- Add zucchini and green beans to the pot along with crushed tomatoes, broth and juice and zest from 1 lemon. Stir to combine all the ingredients and summer over medium heat for 15 minutes.
- Next, add the rinsed mung beans into the pot, season with salt and pepper, stir and simmer another 10 minutes until the mung beans are softened but retain a little bit of a bite.
- Add remaining lemon juice and zest. Adjust salt and pepper to taste and serve with fresh parsley.
Nutrition
Serving: 1SERVING | Calories: 330kcal | Carbohydrates: 60g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1230mg | Potassium: 1560mg | Fiber: 15g | Sugar: 19g | Vitamin A: 3935IU | Vitamin C: 39mg | Calcium: 177mg | Iron: 7mg