Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $49.99/Year + Go Ad-Free!

The health benefits of mung bean soup are plentiful, and the particular blend of spices added in this soup only makes it more advantageous. The recipe makes a large batch of soup so you can feed your family, and have leftovers that are great for when you want something convenient.

Slow Cooker Mung Bean Soup [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time

360

Ingredients You Need for Slow Cooker Mung Bean Soup [Vegan]

  • 1 tablespoon grape seed oil
  • 1 onion, chopped
  • 1/4 teaspoon + 1/2 teaspoon sea salt, divided
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, fresh grated
  • 1 tablespoon cumin seeds
  • 1 tablespoon Fenugreek seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons turmeric powder
  • 2 1/3 cups (16ounce package dry) Mung Dahl, rinsed and washed
  • 10 cups water
  • 1 small head cauliflower, cut into bite size florets
  • 1 zucchini, diced

How to Prepare Slow Cooker Mung Bean Soup [Vegan]

  1. Start by measuring and preparing all spices. In a coffee grinder, spice grinder, or using a mortar and pestle combine cumin seeds, fenugreek seeds, and coriander seeds and grind into a powder. Now is a great time to measure out the turmeric powder, grate the ginger and chop the vegetables, onions and garlic, as well as wash the mung beans.
  2. Either in a large sauté pan, or in your slow cooker insert if it is stove top safe, add grape seed oil over medium heat. Add onion and 1/4 teaspoon salt and sauté until it begins to soften, about 5 minutes.
  3. Next to the sautéed onions add minced garlic, ginger, and all spices. Stir for 1 minute. Add mung beans and stir for 1 -2 more minutes, then remove from heat.
  4. If you’re using a sauté pan spoon the spiced onion/mung bean mixture into the slow cooker, or if you’re using the insert place it back inside the slow cooker unit.
  5. Add the remaining ingredients to the slow cooker: water, 1/2 teaspoon salt, cauliflower florets, and diced zucchini.
  6. Cook on the low setting for 6 hours.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



About The Author

photourl

Wendy Irene

See My Recipes

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate about holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of the blog, Give Love Create Happiness, and Park and City.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.