Vegetable Mung Bean Soup

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Vegetable Mung Bean Soup
  1. Heat olive oil in a large soup pot and toss in garlic and onions. Sauté until slightly golden.
  2. Add in coconut aminos and mirin and let simmer for 15 minutes.
  3. Add in 10 cups of broth. I did half chicken and half vegetable because chicken adds so much flavor.
  4. Rinse black rice and mung beans. Toss in.
  5. Add in miso, salt, parsley, oregano, rosemary, thyme and kombu.
  6. Bring to a boil and let cook on medium to low for about 40 minutes or until black rice and mung beans are almost cooked. Leave pot covered or slightly covered. Mix every 8-10 minutes.
  7. Remove sprigs of rosemary and thyme.
  8. Toss in carrots, zucchini, celery, parsnips and green beans. Cook on low for 15 minutes. When vegetables are still a little crunchy, turn off and leave covered for 15 minutes or when ready to serve.
  9. Top with green onions and enjoy!
  10. If the rice has absorbed a lot of water by the time you serve, add in another 2 cups of broth.
Recipe Notes

Use organic ingredients, if possible. A forbidden rice or black rice provides many antioxidants as well as fiber and protein. Mung beans are a highly nutritious bean packed with protein, fiber, iron, vitamin C and calcium. This is a great way to lightly introduce some Asian flavors to your family as well as get in a lot of vegetables, herbs, protein and fiber!

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Vegetable Mung Bean Soup


Hi! I am Tracy Posillico. Our lives were turned right-side up when our daughter was diagnosed with cancer. We learned to eat better, live well and love hard. Follow me as I raise funds as awareness for Pediatric Cancer and share my love of Health. Always BELIEVE-ing

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