This mung bean broccoli soup hits the mark perfectly for my tummy as a light supper containing easily digestible protein to support a good night’s sleep.
Mung beans are an easy-to-digest protein source that will satisfy your hunger, so you don’t wake up in the middle of the night feeling hungry.
At the same time, they won’t weight you down, where you’re waking up in the morning feeling heavy and fatigued. You should feel light.
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Mung beans in soup
Mung beans are a light protein, and one of the easiest legumes to digest, as long as they are well cooked, and contain spices to support digestion.
This mung bean broccoli soup with plenty of cooked leafy greens is both tasty, and easy to digest.
In addition to broccoli, it’s got broccoli rabe, celery, garlic, ginger, cilantro, green onion, black pepper, and miso.
Yes miso! Miso is an unexpected ingredient that adds plenty of umami flavor to this dish.
Mung beans for supper
In general, protein is harder to digest than fats and carbs, and this is the very reason you feel full after consuming it.
However, anything that’s harder to digest is not only harder; it also takes longer to digest.
In the ancient healthcare system of Ayurveda that I practice, it’s advised to eat heavier protein at lunch, and light proteins at night.
Why eat heavier protein at lunch?
It’s a matter of digestive strength. Due to circadian rhythms, your digestive strength is substantial stronger at lunchtime, then in the evening.
This is a key principle to understand when regulating your gut health.
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Tip
Try to eat your bigger meal at lunch, and a lighter meal for supper!
Mung bean substitute and add-ins
Instead of broccoli rabe: Broccoli rabe is quite bitter, and might not be for everyone. Substitute with cabbage, kale, baby bok choy, spinach, or any leafy green
For more sweetness: Along with the celery, add in carrots or sweet potato
Recipe for Mung Bean Broccoli Soup
Helpful Kitchen Tools:
- medium saucepan with lid
Ingredients
to prepare
- ½ cup whole mung beans, cooked
- 2 cup broccoli
- 1 cup cabbage
to start the soup
- 1 tablespoon olive oil
- 1 cup celery
- 4 cloves garlic, chopped
- ½ teaspoon ginger
- 1 tablespoon coriander powder
- ½ teaspoon black pepper
to finish the soup
- 2 tablespoons miso (barley, or another dark miso)
- pinch salt, or to taste
- ¼ cup cilantro, chopped
- 1 stalk green onion, finely chopped
Instructions
for the whole mung beans
- INSTANT POT: Rinse dry whole mung beans once, then cover with water by 2 inches and place in the Instant Pot. Select "High Pressure" and cook for 10 minutes. Allow the pressure to release naturally for 15 minutes, then open the lid.
- SAUCEPAN: Rinse dry whole mung beans once, then place in a sauce pan and cover with water by 3 inches and bring to boil. Reduce heat to a simmer, partially cover, and cook until soft and breaking apart. (30-40 minutes)
for the vegetables
- Keep each vegetable separate as they will be added in different stages. Finely chop the celery. Chop the broccoli and broccoli rabe into ⅓-inch pieces. Finally, peel and chop the garlic and ginger.
start the soup
- Start a medium saucepan on medium heat and add olive oil, garlic, ginger, coriander powder, black pepper and the chopped celery. Sauté until lightly browned, then add cooked beans along with the bean cooking water.
- Bring to a boil, then reduce the heat to a simmer and add the prepared broccoli and broccoli rabe. Simmer until the vegetables are just cooked and still crunchy (about 3-5min). If it's too thick, add extra water to your desired consistency.
- Turn off the heat. In a small bowl, stir together miso and ½ cup warm water. Transfer to the soup. Taste and adjust for salt. Stir in fresh cilantro.
- Serve into individual bowls and garnish with green onion.
Notes
Miso
I love Eden foods miso, such as this barley and brown rice miso, or muji miso (barley and soybean), because they are made with live cultures. You may also check the refrigerated section of your specialty grocer for a similar product. Avoid shelf stable miso.Nutrition
Other mung bean recipes you may enjoy
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Lisa
You mentioned cooking water, but not an exact amount. How many cups to call it "soup" do you recommend?
Andrea
Hi Lisa,
Thanks for the comment. I have adjusted the recipe to make it a little more clear. When you follow the instructions for cooking the beans, you should have sufficient water to create a soup. At any stage of the cooking process, you can add a little extra if needed or desired. Hope you enjoy this! —Andrea