Aduki Mung Bean Soup

Aduki Mung Bean Soup
Prep time
Cook time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 12 servings
  • ⅓ cup olive oil
  • 2 large onions, quartered
  • 8 large cloves garlic
  • 6 ribs celery, peeled and cut in thirds
  • 2 large red peppers, seeded and quartered
  • 1 bunch flat parsley, stems and all
  • 1 bunch cilantro, tough stems cut off
  • 1 cup mung beans
  • 3 cups canned crushed tomatoes
  • 2 cups dry red wine
  • 12 cups (3 quarts) water
  • 3 tablespoons bottled hot sauce, or more to taste
  • 6 bay leaves, or 1 teaspoon ground
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons cumin
  • 2 tablespoons oregano
  1. Heat the oil in a heavy pot.
  2. In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro.
  3. Add ground mixture to the hot oil, and sauté until translucent.
  4. Add all but last 2 ingredients, and bring to a boil.
  5. Reduce the temperature to medium and cook, covered, 2 hours, stirring occasionally.
  6. Stir in the cumin and oregano.
  7. Adjust consistency and seasonings.
  8. Serve hot.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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