Sprouted Mung Bean Soup

by Edward Daniel
Caption of Sprouted Mung Bean Soup. image by Edward Daniel (c).

This Sprouted Mung Bean Soup when down a treat at a recent dinner. Once sprouted, mung beans contain vitamin C, not found in the bean itself.

Caption of Sprouted Mung Bean Soup. image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Mung Beans
  • 1 onion, sliced
  • 3 tablespoons of groundnut oil
  • 200g of cherry tomatoes
  • Season to taste
  • For the mushroom stock
  • 1.5 litre filtered water
  • 300g mushrooms


  1. Soak the mung beans in water for 72 hours, regularly drained and allowed to germinate. Once sprouted, allow to sit in the air for a further 24 hours. If not many of the beans have sprouted, then place again in water – but keep the water later for the mushroom stock. However, in allowing the germination process to take place, the beans will let air.
  2. To make the stock, place the mushrooms with water into a medium pan. Bring to the boil and simmer gently for about 30 minutes. Remove from the heat. Drain and keep the liquid but discard the mushrooms.
  3. In a pressure cooker, add the groundnut oil and onion. Cook the onions until they soften.
  4. Add the mung beans and mushroom stock and place under pressure for 15 minutes – this allows the beans to be thoroughly cooked.
  5. Add the cherry tomatoes and cook for a further 5 minutes.
  6. Season to taste.


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