Whole Mung Bean Soup With Rice Recipe

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Whole Mung Bean Soup With Rice
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  1. Wash mung beans and rice until water is clear.
  2. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
  3. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
  4. Add blended items to spices, then turmeric and salt, stirring until lightly browned.
  5. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
  6. Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.96 Kcal (1641 kJ)
Calories from fat 116.07 Kcal
% Daily Value*
Total Fat 12.9g 20%
Cholesterol 28.42mg 9%
Sodium 154.73mg 6%
Potassium 680.86mg 14%
Total Carbs 57.45g 19%
Sugars 3.63g 15%
Dietary Fiber 9.07g 36%
Protein 14.3g 29%
Vitamin C 2.8mg 5%
Iron 27.4mg 152%
Calcium 73.3mg 7%
Amount Per 100 g
Calories 252.53 Kcal (1057 kJ)
Calories from fat 74.78 Kcal
% Daily Value*
Total Fat 8.31g 20%
Cholesterol 18.31mg 9%
Sodium 99.69mg 6%
Potassium 438.66mg 14%
Total Carbs 37.01g 19%
Sugars 2.34g 15%
Dietary Fiber 5.84g 36%
Protein 9.21g 29%
Vitamin C 1.8mg 5%
Iron 17.7mg 152%
Calcium 47.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
  • 10

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • high fiber

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