Blue linen with a spoon and bowl of Vegan Tomato Veggie Mung Bean Soup
5 from 12 votes

Fire-Roasted Tomato & Mung Bean Soup

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!
Author: Minimalist Baker
Prep Time 6 hours 15 minutes
Cook Time 50 minutes
Total Time 7 hours 5 minutes
Servings: 6
Category: Entree, Side, Soup
Cuisine: Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 1 cup dry mung beans (soaked overnight or 6 hours in cool water // or quick-soaked*)
  • 3 cups water
  • 1 strip kombu (optional // added when cooking for easier digestion)


  • 3 Tbsp water
  • 1 small yellow or white onion (diced)
  • 4 whole carrots (thinly sliced)
  • 2 ribs celery (diced)
  • 2 small zucchini (or similar squash // sliced)
  • 2 cups green beans (trimmed // large beans halved)
  • 1 28-ounce can fire-roasted tomatoes with juices (or peeled and crushed tomatoes)
  • 1 quart vegetable broth* (DIY or store-bought)
  • 1/4 tsp each sea salt + black pepper (plus more to taste)
  • 1 large handful 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 water (use 3 cups water per 1 cup dry beans) 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.


*1 quart vegetable broth is equivalent to 4 cups.
*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 calculated without additional sides.

Nutrition Per Serving (1 of 6)