Fire-Roasted Tomato & Mung Bean Soup
Prep time
Cook time
Total time
Easy, 10-ingredient vegetable soup with fire-roasted tomatoes, tons of vegetables, and detoxifying mung beans! A hearty soup for the colder months that's entirely vegan and gluten-free!
Recipe type: Soup, Side, Entrée
Cuisine: Vegan, Gluten-Free, Grain-Free
Serves: 6
  • 1 cup (207 g) dry mung beans, soaked overnight or 6 hours in cool water (or quick-soaked*)
  • 3 cups (720 ml) water
  • optional: 1 strip kombu (added when cooking for easier digestion)
  • 3 Tbsp (45 ml) water
  • 1 yellow or white onion, diced (55 g)
  • 4 whole carrots, thinly sliced (244 g)
  • 2 ribs celery, diced (80 g)
  • 2 small zucchini (or similar squash), sliced (~300 g)
  • 2 cups green beans, trimmed, large beans halved (200 g)
  • 1 28-ounce (793 g) can fire-roasted tomatoes with juices or peeled and crushed tomatoes
  • 1 quart (4 cups or 960 ml) vegetable broth
  • 1/4 tsp each sea salt + black pepper, plus more to taste
  • 1 large handful (70 g) greens of choice (such as kale or chard), chopped
FOR SERVING optional
  1. Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with 3 cups (720 ml) water and kombu (optional) and bring to a boil.
  2. Reduce heat to medium-low and simmer until tender but not mushy - about 17-23 minutes. Drain off any excess liquid and set aside.
  3. In the meantime, heat a separate large pot over medium heat. Once hot, add water and onion. Sauté for 4-5 minutes or until ender and light golden brown, stirring frequently.
  4. Add carrots and celery and sauté for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat. Bring to a low boil.
  5. Once boiling, reduce heat to a simmer and add cooked (drained) mung beans. Simmer for 10-15 minutes more or until all vegetables are tender.
  6. Add greens and cook 5 minutes more, stirring occasionally. Then remove from heat and let rest 5 minutes.
  7. Serve as is or garnish with fresh garlic and parsley for more flavor and cleansing, nourishing benefits. Flatbread or whole-grain bread would make a delicious side as well as the salads linked above.
  8. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month (or more). Reheat leftovers on the stovetop until hot.
*If not soaking beans overnight, you can cover the beans with water in a large pot and bring to a boil for 1 minute. Then remove from heat, cover, and let sit for 1 hour. Then rinse, drain, and proceed with cooking per instructions.
*Soup highly adapted from the Mung Bean Soup in the book Woman Code by Alisa Vitti.
*Nutrition information is a rough estimate for 1 of 6 servings without additional sides.
Nutrition Information
Serving size: 1/6 recipe Calories: 220 Fat: 0.6 g Saturated fat: 0.2 g Carbohydrates: 41.8 g Sugar: 11.8 g Sodium: 368 mg Fiber: 11 g Protein: 11.6 g
Recipe by Minimalist Baker at