Invented Family Soup with Mung Beans
Prep time
Cook time
Total time
The last of summer's bounty meets the first autumn produce in this warming vegan soup that's just right for chilly evenings. Serve with your favorite crusty bread for a filling meal!
Recipe type: Entree
Serves: 4-6 servings
For the mung beans
  • 1 cup dried sprouted mung beans (I used TruRoots)
  • 3 cups water
For the soup
  • 1 ½ cups onion, chopped large
  • 4 garlic gloves, chopped
  • ½ cup sliced celery
  • 1 cup zucchini, diced
  • 1 cup yellow summer squash, diced
  • 1 cup carrots, sliced
  • 8 ounces green beans, trimmed & cut into 1-inch lengths
  • 12 ounces potatoes, cut into ½-inch dice
  • 1 cup sliced mushrooms
  • 1 ½ cups chopped tomatoes, or 1 14.5oz. can, drained
  • water as needed
  • ½ tsp black pepper, ground
  • ¼ tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp nutritional yeast
  1. Cook the mung beans in the water according to the package directions. Drain, reserving the liquid, and set aside.
  2. Place the onions in a large saucepan or soup pot over medium heat and saute until translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Splash a little water in the pan if the veggies start to stick.
  3. Add the carrots, green beans, potatoes and celery to the pan. Cover and cook, stirring occasionally, for 5-10 more minutes, or until the potatoes begin to soften.
  4. Add the zucchini, summer squash, tomatoes, mushrooms, black pepper, pepper flakes and bay leaf to the pot. Place the mung bean water in a measuring cup and add more water to make 3 cups. Add this mixture to the pot.
  5. Cover the pot and bring the soup to a boil. Lower the heat to a robust simmer and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
  6. Add the reserved mung beans, the nutritional yeast and the balsamic vinegar and stir well to combine. Heat through and serve hot.
Recipe by GreenGut Wellness at