The Garlic Bomb! Kale and Mung Bean Soup

Follow these tips to make the best kale and mung bean soup you’ve ever had! And if you want ALL the benefits of WFPB cooking, check this out now!

1. You can throw everything in the pot right at the start — except the kale, which only takes about 5 minutes to cook. Throw it in at the start and you’ll have some pretty mushy greens!
2. Toss in as many whole garlic cloves as you like! I usually add 20 to 25 cloves, but you can add even more. Daaang, son! Isn’t that gonna be a bit strong? Trust me, it’s not. After simmering for 35 minutes, the whole garlic cloves become very soft, mellow tasting, and deliciously rich and creamy.
3. Don’t have mung beans? No problem, just substitute split peas instead (they are basically the same thing).
4. This ain’t your grandma’s mung bean soup recipe! I like a lot of spice, and since this recipe has the word “bomb’ in it, I went all in with the red chili flakes! If red chilies make your tongue cry for mama, just use 1/2 or 1/4 of what the recipe calls for!
5. Finally, while mung bean soup is already pretty hearty, I really love this dish with some nice, hot, crunchy bread…something about the feel of the crunch together with the taste of the soft, warm stew — delicious!

The Garlic Bomb! Mung Bean and Kale Soup

Super simple mung bean soup with lots of delicious spices and, of course, lots of garlic!

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: Main Course, Soup

Cuisine: American

Keyword: garlic, Kale, Mung beans

Servings: 9 cups

Ingredients

  

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Veggies & Water

• 8 Cups Water
• 2 Cups Dry Mung Beans Can substitute split peas
• 1 Medium Onion Diced (about 1 cup)
• 20-25 Cloves Garlic 6 diced, the rest whole
• 1 Large bunch Kale about 4 cups chopped
• 1 carrot cut in half circles
• 2 medium sized potatoes cut in small squares

Spices

• 2 Teaspoons Ground Turmeric
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Curry Powder
• 1 Teaspoon Thyme
• 1 Teaspoon Red Chili Flakes
• 1 Teaspoon Ground Coriander Seeds
• Salt and Pepper to Taste

Instructions

 

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Prep Your Ingredients

• Clean your mung beans, kale, potatoes, and carrot.
  
• Chop kale into bite sized squares.
  
• Chop potatoes into bite sized pieces.
  
• Chop onions.
  
• Mince 6 or 7 or your 25 cloves of garlic–we will use them to saute with the onions.
  
• Peel and chop carrot (I like to leave the pieces as little half circles).
  

Start Cooking!

• Saute onions and garlic.
  
• Add water, spices, whole garlic cloves, carrots, potatoes, and mung beans to the pot (everything except the kale).
  
• Bring to a boil. Then lower heat and simmer for 30 minutes. It's done when the mung beans are soft (check mung beans after 20 minutes of simmering just to make sure you don't overcook them).
  
• After about 25 minutes, add the kale. It only needs to simmer for about 5 minutes (no more than that).
  
• Serve and enjoy!
  

Notes

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Nutrition Information for General Purposes Only

Calories: 284kcal (14%) | Carbohydrates: 52g (17%) | Protein: 18g (36%) | Fat: 1.5g (2%) | Saturated Fat: 0.3g (2%) | Sodium: 411mg (18%) | Potassium: 1054mg (30%) | Fiber: 14g (58%) | Vitamin C: 23mg (28%) | Calcium: 172mg (17%) | Iron: 6.4mg (36%)

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