Mung Bean & Vegetable Soup
Split mung beans simmered soft with squash and greens into a gentle soup. Soothing, plant-based, and rich in fiber.
Ingredients
- 250 g Dried mung beans
- 300 g Kabocha squash
- 150 g Water spinach
- 2 Shallot
- 1 tbsp Neutral oil
- 2 cloves Garlic (optional)
- 1 tbsp Light soy sauce (optional)
Method
- Soak the split mung beans for 30 minutes, then drain; cube the squash.
- Fry the shallot and garlic in the oil, then add water, the mung beans, and squash and simmer until soft, 22 minutes.
- Stir in the greens and soy and simmer 3 minutes, then serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Mung Bean & Vegetable Soup
Mung Bean & Vegetable Soup is a Vietnamese lunch or dinner that comes together in about 40 minutes and serves 3. It fits anti-inflammatory eating.
Mung Bean & Vegetable Soup: frequently asked questions
How many calories are in Mung Bean & Vegetable Soup?
A serving has about 407 calories — 23.6g protein, 69.1g carbs, 6.1g fat, 18.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Mung Bean & Vegetable Soup gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Mung Bean & Vegetable Soup take to make?
About 40 minutes start to finish, but only around 4 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Mung Bean & Vegetable Soup?
The core ingredients are essential, but you can leave out garlic, light soy sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Mung Bean & Vegetable Soup make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.