Mung Bean Vegetable Soup

Ingredients

• 150 g Mung beans
• 80 g Onion
• 80 g Carrot
• 50 g Celery
• 10 g Garlic
• 60 g Spinach
• 100 g Vegetable broth

Steps

1. Rinse and soak mung beans overnight, then drain.
2. Dice onion, carrot, celery, and garlic; simmer in vegetable broth until soft.
3. Add soaked mung beans and remaining vegetable broth; boil until tender.
4. Stir in spinach, cook until wilted, and serve hot.

Per serving

157 kcal · protein 10.1 g · carbs 29.2 g · fat 0.6 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.