Hearty Crockpot Mung Bean Soup With Vegetables (Vegan)
Hearty Crockpot Mung Bean Soup with Vegetables (Vegan)
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.
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 (vegan) is a complete meal in one dish 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.
- 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
- Dice the onions. Chop the carrots into rounds. Chop the celery. Mince the garlic using a garlic press.
- Spray a cooking pan with cooking spray and add the garlic. Cook for 1 minute. Add the onions. Cook for 3 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).
- Add the dried mung beans to the crockpot. Top with the veggies. Add the vegetable stock, cumin, curry, salt, and pepper.
- Cook on HIGH for 4 hours or LOW for 8 hours.
This mung bean recipe isn’t made in the crockpot, but it’s a must-try, too: Vegan Stuffed Bell Peppers with Brown Rice & Mung Beans.
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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?
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.
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 (:
Oh wow! Love your modifications. The meal sounded delicious. Glad you enjoyed it
I’m trying thus recipe. I’m in the UK and were always told to soaK mung beans before cooking otherwise you have bad wind and digestive problems. Then today by accident I added mung beans to my crock pot stew thinking they were green lentils. Duh! I couldn’t pluck them out because the stew was hot and I didnt want to upset the ingredients and cooking time by having the lid off for ages whilst I fished out the mung beans. Hence I googled help info and came across your recipe. So I’ll let you know how if turns out. X
Sounds great Marian! Yes. Definitely let me know how it goes. You don’t always have to soak them if you’re cooking them in the crock pot or instapot.
You can also add some hing (asefoeteda) to any type of beans to aid digestion and reduce gas causing effects. I always add hing to the mix when I sautee onions and garlic as well. Just a pinch will do. Hing can be found at your local Indian grocer or Natural Grocers.
Great tip, Lisa! Thanks for sharing.