Green mung bean soup with ham and veggies is an extremely flavorful, nutritionally balanced soup. Serve with thinly sliced carrots on top and a dollop of sour cream, if desired.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse the beans.

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  • Heat a Dutch oven over medium heat and add the olive oil. Stir in onion, carrots, and celery; cook until slightly soft, about 5 minutes. Increase heat to high and add the beans, chicken broth, water, ham bone, garlic cloves, garlic powder, and onion powder. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until beans are soft, about 45 minutes.

  • Take ham bone out of the pot and remove any meat still on the bone; return meat to the pot.

Nutrition Facts

439 calories; protein 28.3g; carbohydrates 71.6g; fat 5.7g; cholesterol 4.5mg; sodium 966.1mg. Full Nutrition
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