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Mung Bean Soup For An Easy One-Pot Dinner

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  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup chopped onion
  • 1 cup chopped scallions
  • ½ cup chopped beet
  • 1 cup chopped sweet potato
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 cup mung beans (I used the True Roots brand sprouted ones)
  • 5 cups vegetable broth 
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon sea salt 
  • Freshly ground black pepper to taste


  1. In a pressure cooker or Instant Pot, heat the olive oil over medium heat. Add the garlic, onion and scallions. For oil free, replace the oil with ¼ cup vegetable broth.
  2. Cook and stir the garlic, onion and scallions for about 5 minutes, or until tender.
  3. Add the remaining vegetables and the mung beans.
  4. Add the vegetable broth. Place the lid on your pressure cooker or Instant Pot. Bring to full pressure on medium high heat.
  5. Once you have full pressure, reduce the heat to low and cook for 10 minutes.
  6. If you want to thin the soup, feel free to add another 1 or 2 cups of vegetable broth. Simmer together, lightly covered, for one more minute. Adjust seasoning to taste.
Natural Kitchen Cooking School