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The Garlic Bomb! Mung Bean and Kale Soup

5 from 5 votes
Super simple mung bean soup with lots of delicious spices and, of course, lots of garlic!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 cups
Course: Main Course, Soup
Cuisine: American
Calories: 284
Ingredients Method Notes

Ingredients
  

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

Method
 

Prep Your Ingredients
  1. Clean your mung beans, kale, potatoes, and carrot.
  2. Chop kale into bite sized squares.
  3. Chop potatoes into bite sized pieces.
  4. Chop onions.
  5. Mince 6 or 7 or your 25 cloves of garlic--we will use them to saute with the onions.
  6. Peel and chop carrot (I like to leave the pieces as little half circles).
Start Cooking!
  1. Saute onions and garlic.
  2. Add water, spices, whole garlic cloves, carrots, potatoes, and mung beans to the pot (everything except the kale).
  3. 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).
  4. After about 25 minutes, add the kale. It only needs to simmer for about 5 minutes (no more than that).
  5. Serve and enjoy!

Notes

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