Make this delicious Turmeric Mung Bean Soup to calm your soul and nourish your body. It's so flavorful and good for you. There's an Instant Pot and stove top option –– do whatever is good for you! Either way it tastes amazing! This Turmeric Mung Bean Soup is made with a delicious mixture of onions, garlic, ginger, tomato, cabbage, celery, mung beans, and more. It is such a great fall meal!

Calming Turmeric Mung Bean Soup [Vegan]

Advertisement

Serves

6

Advertisement

Ingredients

Instant Pot Ingredients:

  • 1/4 cup chopped red onion
  • 2 large garlic cloves, minced
  • 1 tablespoon peeled and finely chopped ginger
  • 1/4 cup sliced green onion  (2 green onions / white and green parts, discard root)
  • 1 medium-sized tomato, chopped (about 1/2 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 3 small leeks or 1 large leek, sliced (about 1/2 cup)
  • 1 large carrot, chopped (about 1 cup)
  • 2 cups chopped red cabbage
  • 1/2 cup whole, green dried mung beans, rinsed
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 3 cups water
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons ume plum vinegar

Stove Top Ingredients:

  • 1/4 cup chopped red onion
  • 2 large large garlic cloves, minced
  • 1 tablespoon peeled and finely chopped ginger
  • 1/4 cup sliced green onion (2 green onions / white and green parts, discard root)
  • 1 medium-sized tomato, chopped (about 1/2 cup)
  • 2 celery stalks, chopped (about 1/2 cup)
  • 3 small leeks or 1 large leek, sliced (about 1/2 cup)
  • 1 large carrot, chopped (about 1 cup)
  • 2 cups chopped red cabbage
  • 1/2 cup whole, green dried mung beans, rinsed
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 6 cups water
  • 1/4 cup parsley, chopped
  • 2 teaspoons ume plum vinegar
Advertisement

Preparation

Instant Pot Instructions:

  1. Prep and measure out all of the ingredients.
  2. When everything is measured out, press the saute button on your Instant Pot and let the inner pot heat up for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt, and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used up).
  3. Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot. Turn off the pot and add the water. Stir one more time and lock the lid into place, making sure the nozzle is in the sealing position.
  4. Set the timer for 15 minutes, using the manual setting. When the timer goes off use the natural release method. When all of the pressure is out of the pot, take off the lid and add the parsley and ume plum vinegar.

Stove Top Instructions:

  1. Prep and measure out all of the ingredients.
  2. When everything is measured out, heat a large pot over medium heat for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used).
  3. Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot.
  4. Add the water and stir again. Bring to a boil, turn down the heat and place a lid on the pot at an angle. Simmer for 25 - 30 minutes, until the veggies and mung beans are soft.
  5. Take off the lid and add the parsley and ume plum vinegar.
Advertisement
Advertisement