Curried Mung Beans and Greens Soup

Hearty, healthy soups are the best kind of comfort food for the Winter months!  They leave you feeling full, but energized instead of heavy.  One of my favorite kinds is the bean or pea based soups.  The recipe I am sharing today is made with mung beans, and the texture is almost like a lentil or split pea soup.  It is delicious, because it is packed with flavor thanks to the curry spices, and the coconut milk I add gives it richness without adding any dairy.  I stir in greens at the last minute to boost the nutritional value as well.  This soup has plenty of fiber and protein and is an awesome comfort food dinner to enjoy on a chilly night, not to mention it is quick and easy to make!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.




  1. Combine all ingredients and 3 cups filtered water in a medium pot, and bring to a boil.
  2. Lower to a simmer, and cook until the veggies and mung beans are tender, about 30 minutes adding that additional cup of water along the way if needed if the beans absorb too much.
  3. Remove from heat, and stir in coconut milk and kale until just wilted.  Enjoy!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • soup
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy