Mung beans are a must-have legume in my household. They are literally magical beans! They’re healthy, packed with nutrients, and super easy to cook. It is an overall great addition to your diet so whether you’re trying to shed a few pounds or eat healthier, I recommend that it becomes a staple product in your household.
Take a look at some of the vitamins and minerals that are in one cup of cooked Mung Beans without salt.
- Calories: 212 of the Daily Value (DV)
- Fat: 0.8 g – 1% of the DV
- Protein: 14.2 g – 28% of the DV
- Carbs: 38.7 g – 13% of the DV
- Fiber: 15.4 g – 61% of the DV
- Folate (B9): 321 mcg – 80% of the DV
- Calcium: 54.5 mg – 5% of the DV
- Magnesium: 97 mg – 24% of the DV
- Phosphorus: 200 mg – 20% of the DV
- Iron: 2.8 mg – 16% of the DV
- Copper: 0.3 mg – 16% of the DV
- Potassium: 537mg – 15% of the DV
- Zinc: 1.7mg – 11% of the DV
And the list goes on… Crazy right? I certainly believe so.
They have also been proven to slow down or prevent chronic degenerative diseases. All that healthy power from one small Asian bean.
I have to be honest, besides having all that nutrition in one bowl, this soup is absolutely delicious. If it wasn’t, I wouldn’t be sharing the recipe with you!
My partner first introduced me to these magic beans about a year ago and I haven’t looked back since. Every time I make them I ask myself the same question, “How did I not know about this sooner?” But like everything in life, the information you need will always present itself to you at the right time. Your job is to be aware of what you’re asking for specifically and then pay attention because the answer will always present itself.
There are ten ingredients in this soup. Most of the ingredients you already have at home sitting in your fridge waiting to be used.
I must caution you because I’ve seen many recipes that don’t include this valuable, unavoidable step, and skipping it is not good for your body. When preparing any type of beans, to prevent digestive discomfort, they must be soaked first. The traditional technique for cooking beans requires the beans to be soaked in cold water for at least eight hours.
This is a dish that requires planning ahead, so before you curl up in bed, throw a cup of mung beans in some cold water to soak and they’ll be ready for cooking the next morning.
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Here’s what you’ll need to make Mung bean soup for breakfast
1 cup Mung Beans (rinsed and soaked in 2 cups of water overnight or for at least 8 hours)
1/2 small onion (chopped)
1 stalk of Scallion (chopped)
2 sprigs of Thyme
3 cloves of Garlic (chopped)
1 cube of Vegan Bouillon Cube or Vegetable Broth
1-2 Potatoes (cubed)
5 cups of water
1-2 Bay leaves
Add water, bay leaves, pimento seeds, onion, scallion, thyme, garlic, and vegetable broth to a soup pot on low heat. Drain and thoroughly wash soaked Mung Beans and add to the pot along with the cubed potatoes.
Cook on low heat for about 1.5 hours.
I mashed the potatoes in the pot to create a semi thicker broth but that option is entirely yours.
Let me know if you’ll try this recipe, and if you think this was easy, comment “That was Easy” in the comment section below.