Mung Bean Soup (Crockpot)

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“Very low calorie soup that is good. I asked at the store for mung beans and they said bean sprouts were the same thing. I believe this is another version of the WW 0 point soup, using different vegetables. Recipe source: local newspaper”
READY IN:
8hrs 40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 lb bean sprouts (recipe called for mung beans, see note in description)
  • 6 cups vegetable broth (I used 6 chicken bouillion cubes and 6 cups of water) or 6 cups chicken stock (I used 6 chicken bouillion cubes and 6 cups of water)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon coriander seed (recipe called for cumin seeds)
  • 2 garlic cloves, minced
  • 1 tomatoes, chopped
  • 12 lb spinach, washed and chopped
  • 2 tablespoons lemon juice

Directions

  1. Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
  2. Add spinach and lemon juice and cook on high for 20-30 minutes.

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