Recipes » Soups » Cleansing Mung Bean Soup
T. Colin Campbell Center for Nutrition Studies
Cleansing Mung Bean Soup


  • 1 cup dried mung beans
  • 1 onion, peeled and diced
  • 1 carrot, peeled, cut lengthwise and then sliced into half-moon shapes
  • 2 Tbsp tomato paste
  • 1 tsp cumin
  • Sea salt, to taste (optional)
  • Ground pepper, to taste (optional)
  • Red pepper flakes, to taste (optional)


  • 1. Wash the beans and transfer them into a saucepan. Cover them with water, bring to a boil and simmer until beans are cooked (about 30 - 45 minutes).
  • 2. Meanwhile, sauté the onions in a little water for about 5 minutes and then add the carrots. Let the carrots cook for 10 minutes on low heat.
  • 3. Add the tomato paste, spices and mix into the vegetables. Transfer into the saucepan with boiled beans; add enough water to cover the beans.
  • 4. Bring to low simmer for 5 minutes and serve.

Cooking Tips

  • 1. If you can’t find mung beans at your local supermarket they can be found in Indian or Chinese markets or online.
  • 2. Mung beans are one of the few legumes that do not need pre-soaking.

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