Mung Bean Soup

Mung Bean Soup

Warmly satisfying! Can be made vegan with vegetable broth instead of bone broth.


  • 2 cups mung beans, rinsed and drained
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 tsp minced garlic
  • 1 tbsp ginger paste
  • 6 cups bone or vegetable broth
  • 1 can full fat coconut milk
  • 1 tsp salt, plus more to taste
  • 1/4 tsp of red pepper flakes (optional)
  • 5 oz fresh baby spinach (about 5 cups)


  • Soup pot
  • Kitchen knives
  • Measuring cups and spoons
  • Can opener

How to:

Heat oil in soup pot over medium-high heat until fragrant and shimmering. Add onion and cook about 5 minutes, stirring frequently. Add garlic and ginger, stirring until fragrant, about 1 minute. Add beans and broth. Cover and bring to a boil, then reduce heat and simmer until beans are tender, about 30 minutes. Stir in coconut milk, salt, and red pepper flakes if using. Toss in the spinach a handful at a time, stirring each handful until softly wilted. Done!