Tomato mung bean soup


1 small yellow onion, diced

1 cup celery stalk, diced

2 sweet potatoes (diced) – it comes to approximately 2 cups

1 cup purple top turnip, diced

4 cups of cooked mung beans (precooked for 45 minutes, until most were split open)

5 cups of water

Spices: 1 tbsp of ground cumin, 1 tbsp garlic powder, 1 tsp of smoked paprika, salt and pepper to taste

1 bottle of strained tomatoes

Add at the end: 4 garlic cloves, minced and 5 kale leaves, chopped


Sauté the onion in a bit of olive oil for 3-4 minutes, then add the spices and mix around for another minute until the flavours are all mixed. Add the celery and sweet potatoes and cover them in the spicy mix.

Add the water, bring everything to a boil and cook on medium heat for 10 minutes, then add the mung beans and cook for another 15 minutes until all veggies are soft.

Pour in the strained tomatoes and bring it back to boil. Add garlic and kale and simmer for 3-5 minutes. Turn off the heat and serve hot with sourdough bread (ours was a couple of days old but it went great with this hearty soup).


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