Slow Cooker Vegan Mung Bean Soup Recipe

Ingredients

• 1 tablespoon grapeseed oil
• 1 yellow onion, peeled and chopped
• 1/4 teaspoon plus 1/2 teaspoon sea salt, divided
• 4 cloves garlic, peeled and minced
• 1 teaspoon grated ginger
• 1 tablespoon cumin seeds
• 1 tablespoon Fenugreek seeds
• 2 teaspoons ground turmeric
• 1 tablespoon coriander seeds
• 2¹⁄³ cups Mung beans, rinsed
• 10 cups (2.5 L) water
• 2 carrots, peeled and sliced
• 2 medium potatoes, peeled and sliced
• 1 red bell pepper, cored and diced

Instructions

In a coffee grinder, combine cumin seeds, fenugreek seeds, and coriander seeds. Grind into a powder.

Heat the grapeseed oil in a large saute pan. 

Add onion and 1/4 teaspoon salt.

Saute, stirring occasionally, until it softens, for about 5 minutes.

Stir in the garlic, ginger, and all spices. Continue cooking and stirring for a further 1 minute.

Add mung beans and cook, stirring for 1-2 more minutes.

Remove the pan from the heat.

Transfer the bean mixture into the slow cooker, then add the remaining ingredients.

Close the pot and cook in a low-heat setting for 6 hours, or until beans and vegetables are tender.

Turn off the cooker and open the lid. Stir the soup well before serving.

Serve hot.