This sprouted mung bean soup is chock full of sprouted lentils and veggies, and perfect for a cool day.

I’m always trying to find ways to make our food healthier without sacrificing taste. I’ve even been known to sneak a little quinoa into my kids’ favorite creamy mac and cheese.

So when I came across a package of Organic Tru Roots Sprouted Bean Trio mixture in our local Costco, my first thought was to add it into one of my favorite vegetable soup recipes.

This tasty sprouted lentil and mung bean soup has a mixture of sprouted lentils, and sprouted mung beans. While I’m pretty familiar with using lentils, mung beans are something else all together.

Happily, they all taste wonderful in this rich vegetarian soup, brimming with colorful carrots, peppers and hearty potatoes.

Vegetarian sprouted mung bean soup with sprouted lentils and veggies

This soup is especially delicious served with piping hot homemade bread. It’s a hearty, healthy vegetarian soup featuring sprouted beans, fresh veggies and a rich broth.

Mung bean soup Ingredients

Here’s what you’ll need to make this tasty sprouted bean soup.

While this recipe uses packaged sprouted mung beans, you can also sprout mung beans yourself with not a lot of effort.

Click here to see TruRoots organic sprouted Mung Beans.

• 1 yellow onion
• 4 large carrots
• 2 medium tomatoes
• 2 stalks celery
• 1 red pepper
• 1 green pepper
• 2 potatoes
• 3 tablespoons olive oil
• 1/2 cup sprouted lentils, uncooked
• 1/2 cup mung beans, uncooked
• 6 cups water
• 2 organic vegetarian soup stock cubes (make sure they’re a gluten free variety if you’re making a gluten free variation)

Directions

Chop veggies into pieces about 1/4 of an inch large.
Add olive oil to a large soup pot. Saute the onions and carrots on medium heat until onions are lightly golden. Don’t skip this step: lightly caramelizing and browning the carrots and onions adds extra depth and flavor to the broth.
Add the rest of the veggies and cook for 5 minutes.
Add 6 cups of water and bring to a slow boil.
Add vegetarian stock cubes.
Add sprouted lentils and mung beans.
Cover, and simmer 15 minutes.

Serve topped with a dollop of sour cream or plain Greek yogurt. Check to make sure the yogurt and sour cream don’t contain starch if you’re making a gluten free variation.

This recipe is gluten free and vegetarian.

TruRoots Organic Sprouted Mung Beans — 10 oz

Truroots Sprouted Lentil Trio, Organic, 8-Ounce