Mung Bean Soup

Name: Mung Bean Soup
Total time: 3600 s
Yield: 7 servings
Cuisine: American
Ingredients: 1 1/2 cup dried mung beans; 1 1/3 cup onion, chopped; 2 tbsp vegetable oil; 1/2 tsp salt; 1/2 tbsp ginger root powder; 1/2 tbsp chili powder; 5 garlic cloves (chopped finely); 16 oz coconut milk; 1 medium sized zucchini

SamanthaDahn @cook_2964596

I love this soup. It's my version of the Filipino soup some may know. 100% vegan. It's healthy and delicious and definitely makes your home smell yummy!

SamanthaDahn @cook_2964596

I love this soup. It's my version of the Filipino soup some may know. 100% vegan. It's healthy and delicious and definitely makes your home smell yummy!

Saved

Ingredients

1 hour

7 servings

1 1/2 cupdried mung beans
1 1/3 cuponion, chopped
2 tbspvegetable oil
1/2 tspsalt
1/2 tbspginger root powder
1/2 tbspchili powder
5garlic cloves (chopped finely)
16 ozcoconut milk
1medium sized zucchini

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Steps

1 hour

1

Soak mung beans for at least 5 hours.
2

Strain beans and cook for about 45 minutes.
3

While the beans are cooking, saute the onions in the oil and salt. Add in zucchini pieces as well.
4

When the onions have become clear, add the ginger powder, garlic, and chili powder. Let simmer for a few mins. Stirring occasionally.
5

Add the coconut milk and let simmer for another 5 minutes.
6

Add the cooked beans and coconut milk mixture in a big pot and mix together.
7

Remove from heat and enjoy!