Mung Bean Soup (Crockpot)

6-8
Servings
10m
Prep Time
8-10h
Cook Time
8h 10m
Ready In


"Very low calorie soup that is good! I served the soup with grilled cheese sandwiches for the rest of my family as I think this a different version of WW 0 point soup but seems more filling than some of the other ones I have tried. The mung beans I used was a mixture of beans that haven't sprouted that I purchased at Whole Foods. Recipe source: local newspaper"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (410.5 g)
  • Calories 68.1
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 1004.2 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.6 g
  • Protein - 3.3 g
  • Calcium - 70.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 26.2 mg
  • Thiamin - 0.1 mg

Step 1

Rinse beans.

Step 2

Place first 7 ingredients (beans - tomato) in slow cooker and cook on low for 8-10 hours.

Step 3

Stir in spinach and lemon juice and cook on high for 20-30 minutes.

Tips & Variations


  • For the vegetable broth I used 6 chicken bouillon cubes and 6 cups of water

Related

Luvcookn

This soup is a great base for added flavours. As written the recipe is a wee bit bland. However, I added a tablespoon of rubbed cumin seeds, a dried hot pepper (chopped) from my summer garden and lemon pepper. I like the fact that the seasonings are left up to individual preferences. I also used bok choy and added some leftover chicken thighs cut up. Delicious!!

review by:
(9 Jan 2018)

QueenBea

I made this as instructed and we found this quite bland. After sampling the soup I added 1.2 teaspoon each onion salt and ground cumin and cooked it for another half hour to allow the seasoning to meld and it added a bit of flavor. When I make this again I think I will sautee the onions and carrots in a bit of butter and continue with the rest of the recipe instructions adding the cumin and onion salt. Thx for sharing your recipe here with us.

review by:
(18 Jan 2017)