Fire-Roasted Tomato & Mung Bean Soup
Easy, 10-ingredient vegetable soup with fire-roasted tomatoes, tons of vegetables, and detoxifying mung beans! A hearty soup for the colder months that's entirely vegan and gluten-free!
Servings 6
Ingredients
BEANS
- 1 cup dry mung beans (soaked overnight or 6 hours in cool water // or quick-soaked*)
- 3 cups water
- 1 strip kombu (optional // added when cooking for easier digestion)
SOUP
- 3 Tbsp water
- 1 small yellow or white onion (diced)
- 4 whole carrots (thinly sliced)
- 2 ribs celery (diced)
- 2 small zucchini (or similar squash // sliced)
- 2 cups green beans (trimmed // large beans halved)
- 1 (28-ounce) can fire-roasted tomatoes with juices (or peeled and crushed tomatoes)
- 1 quart vegetable broth* (DIY or store-bought)
- 1/4 tsp each sea salt + black pepper (plus more to taste)
- 1 large handful greens of choice (such as kale or chard // chopped)
FOR SERVING optional
- Fresh garlic (minced)
- Fresh parsley (chopped)
- Flatbread
- Seeded bread (or gluten-free bread)
Instructions
- Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with water (use 3 cups water per 1 cup dry beans) and kombu (optional) and bring to a boil.
- Reduce heat to medium-low and simmer until tender but not mushy - about 17-23 minutes. Drain off any excess liquid and set aside.
- In the meantime, heat a separate large pot over medium heat. Once hot, add water and onion. Sauté for 4-5 minutes or until tender and light golden brown, stirring frequently.
- Add carrots and celery and sauté for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat. Bring to a low boil.
- Once boiling, reduce heat to a simmer and add cooked (drained) mung beans. Simmer for 10-15 minutes more or until all vegetables are tender.
- Add greens and cook 5 minutes more, stirring occasionally. Then remove from heat and let rest 5 minutes.
- Serve as is or garnish with fresh garlic and parsley for more flavor and cleansing, nourishing benefits. Flatbread or whole-grain bread would make a delicious side as well as the salads linked above the recipe.
- Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month (or more). Reheat leftovers on the stovetop until hot.
Video
Notes
*1 quart vegetable broth is equivalent to 4 cups.
*If not soaking beans overnight, you can cover the beans with water in a large pot and bring to a boil for 1 minute. Then remove from heat, cover, and let sit for 1 hour. Then rinse, drain, and proceed with cooking per instructions.
*Soup highly adapted from the Mung Bean Soup in the book Woman Code by Alisa Vitti.
*Nutrition information is a rough estimate calculated without additional sides.
*If not soaking beans overnight, you can cover the beans with water in a large pot and bring to a boil for 1 minute. Then remove from heat, cover, and let sit for 1 hour. Then rinse, drain, and proceed with cooking per instructions.
*Soup highly adapted from the Mung Bean Soup in the book Woman Code by Alisa Vitti.
*Nutrition information is a rough estimate calculated without additional sides.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 220 Carbohydrates: 41.8 g Protein: 11.6 g Fat: 0.6 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 368 mg Fiber: 11 g Sugar: 11.8 g