Green Mung Beans Soup Recipe

6 Oct

I chose the ‘perfect’ day for making soup, it was the hottest day in September.

This hot weekend came upon us after we just began having cooler evenings, when walking and breathing outside finally wasn’t an impossible mission, then came the Khamsin and reminded us all it’s the Middle East we’re living in, not Sweden. Anyway, our friends farther East believe that Mung beans have a cooling effect (something about the yin and the yang and all that), and now I do recall feeling a slight breeze while eating this soup. Or maybe it was just our air-condition. I’m not complaining about the heat, because I usually get hyp0thermic during the summer thanks to some people feeling the need to overcompensate for the heat outside by freezing the indoors. When entering my office I often feel a bit like living in the Nordic countries, it doesn’t hurt that one of the guys in my office speaks Finish, and that I stopped reading Ynet ((Israeli news site), my bosses are happy as I’m more productive, and I’m happy because it keeps me from choking on my soup.)

But enough of this, if there’s something we’re good at in the Middle East it’s food. So let’s get to it.


– 1 cup of green mung beans (in Israel they’re called Mash beans, look for them in organic supermarkets)

– 1 medium onion

– 2 leek stems

– 2 carrots

– 2 cloves of garlic

– A few fresh sage leaves.

– Salt and pepper

– Olive oil

– About 1.5 liter water (or chicken stock)


– Soak the mung beans over night in water, wash and sift them well. (This is not always required with mung beans, contrary to other beans, but can reduce the cooking time.)

– Peel  and chop the carrots, onions, garlic and leek.

It doesn’t hurt to have a spouse that chops all the onions for you 🙂 :

– Pour olive oil into a pot, just enough to cover the bottom of the pot. Add a few chunks of carrot into the oil.

– When you start seeing bubbles around the carrot pieces, add in the onion and leek into the pot and cook until they become a bit more transparent.

– Add the garlic and sage and cook.

– Add in the rest of the carrots.

– Pour the water into the pot, add salt and pepper and bring to a boil.

– When the water are boiling add in the mung beans. Lower the heat and cover the pot, let the soup cook for about 40 minutes. When the beans are soft and tender the soup is ready.

Dinner is served.

You can add cooked pasta or noodles to the soup.

Turn on the air-condition, eat and enjoy.

Tastes like autumn.


One Response to “Green Mung Beans Soup Recipe”

  1. Mary October 9, 2010 at 2:02 pm #

    What a fresh and lovely soup. It looks wonderful and I’m sure it is delicious. I hope you are having a great day. Blessings…Mary

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