Mung bean soup (ψιλοφάσουλα σούπα ή ροβίτσα )

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Mung bean soup

A hearty and humble soup made of nutrient packed mung beans

One of us loves beans; loves to eat them, loves to buy them, and loves to store them in her pantry in pretty glass jars where their various colours, adorable shapes and infinite possibilities can be admired. It was this love of beans, and a commitment to capturing as many of our parents’ recipes as possible, that had us inquire about a soup which we had vague and disturbing memories of. We remembered a childhood where a soup of little green beans was served, and the sadness which it elicited. When we asked our parents about it, they immediately knew what we were talking about. Psilofasola (also called rovitsa) is a Greek soup made of mung beans (pronounced moong) and it is a staple around Kalamata, Messinia, which is near where our parents were raised.

Mung bean soup

The memory of this mung bean soup was distant because we really hated it did not like it very much growing up, and so our parents stopped making it. Now, before you start thinking that our parents were progressive and open-minded and allowed their children to dictate meals, remember that we also hated spanakorizo, yet that didn’t stop it from being on the menu almost every week. We suppose that since we enjoyed fakes, and fasolatha, our parents simply turned to those legume based soups, and left psilofasola behind.

Our father was especially happy to be asked about psilofasola. This was a soup that his mother made every few days for her family. Made with ingredients which were easily accessible in the village where our dad was raised, this soup was, and still is, as nutritious and filling as it is affordable. Now we’re so happy to make its acquaintance again because our taste buds have evolved (this soup is actually delicious), and mung beans may be the cutest beans ever!

Helpful hints

According to Google, you don’t really need to soak mung beans before cooking them. But, according to our parents, you do. So, we have offered that you should soak your mung beans for at least 2 hours before cooking. This is, after all, our parents’ recipe, so we’re going to stick to their wisdom; they haven’t steered us wrong yet! (But if you prefer to trust Google, go ahead. We won’t be offended, and our parents will never know).

You can make this soup as lemony, or not, as you like. The quantity of lemon juice we have listed in the recipe gives the soup a nice, citrus-y flavour. Feel free to serve your soup with some extra lemon wedges to give people the option of adding more lemon juice if they would like. Also, serve your mung bean soup with lots of fresh bread, because bread is delicious and is great for dipping into the soup broth.

This soup freezes beautifully. If you freeze in individual serving containers, this makes a nutritious and easy take-along lunch. You will then have something delicious to eat mid-day and have the added bonus of telling curious co-workers or co-students that you are eating mung bean soup, a traditional vegan soup from Kalamata. How exotic this humble soup sounds!

Mung bean soup

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Mung bean soup

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Mung bean soup
Mung bean soup
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4.86 from 7 votes

Mung bean soup (ψιλοφάσουλα σούπα)

A hearty and humble bean soup flavoured with lemon and oregano
Prep Time10 mins
Cook Time45 mins
Bean soaking time2 hrs
Course: Soup
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa


  • 2 cups dry mung beans
  • 1 onion, medium
  • 1 stalk celery
  • 1 tbsp dry oregano
  • 1/3 cup (80 mL) olive oil
  • 6 - 7 cups water (1,500-1,750 mL)
  • 1/3 cup (80 mL) lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper


  • Rinse your mung beans and pick over any stones or shriveled beans. Rinse and then soak in a bowl of cold water for approximately 2 hours. (See Recipe Notes)
  • In a large pot, heat the olive oil and saute the finely diced onion, celery and dry oregano. Cook for approximately 5 minutes until the vegetables are softened.
  • Drain the mung beans and add them to the pot, along with the water.
  • Bring to a boil and then reduce the heat to medium. Cook, covered, for 30 - 40 minutes.
  • Check your beans for doneness; when done, add the salt, pepper and lemon juice to the soup.


Technically, mung beans do not need to be soaked before cooking. We have included a few hours of soaking time however because this is how our parents always prepare their mung beans; they believe that it makes the beans easier to digest and cook.  You can choose to take their advice, or not.  

32 thoughts on “Mung bean soup (ψιλοφάσουλα σούπα ή ροβίτσα )

    1. Oh yeah!! So great to hear Sarah! One of our daughter’s likes this soup so much we make it every couple of weeks for her lunch at school 🙂

  1. Finally, I found a way to use a bag of mung beans which has been sitting in my pantry for a while. Most mung bean recipes I came across were way too spiced for my liking. This one has the seasonings and flavors I love and grew up with – onion, olive oil, black pepper, lemon – and it’s absolutely delicious, perfect for a light lunch or a quick dinner option. Thank you for this recipe.

    1. Hi Rita! We are so happy to help you use your mung beans!! We find these some of the cutest beans, and we wish more people would cook with them. So good, and so good for you. It does make for a great take along lunch too – our mung bean soup often makes it into our children’s’ lunches. Have a great day! and thanks again for your comment 🙂

  2. Ofcourse the digestion is easier when you soak and throw water. You can also boil 5 minutes, throw the water and then refill fresh again.
    Common method with lentils too.

  3. Other bean ideas for this besides mung beans? I’ve never seen mung beans in any stores here in Northern California, although I’m sure specialty stores might carry them.

    1. Hi Sarah. You could probably find mung beans in Asian and South East Asian stores, but if you don’t we think that you could easily substitute another type of bean – the flavours here are so simple. Navy beans or small pinto beans would probably work really well. Also, if you are looking for other bean soup recipes, we have plenty. Simply check out our Recipe List and scroll down to Soups – there you’ll find all sorts of traditional Greek soups, and some others as well. Hope that helps. xoxo Helen & Billie

    2. Mung bean pancakes. Soak two hours in water, drain, add a bit of water or (nut or dairy) milk process in a high speed blender until it is pancake or crepe batter consistency per your preference. Cook as if they were regular crepes or pancakes, can add any savory spice or diced scallions like scallion pancakes!

  4. Thank you so much for this recipe! I have been searching for ways to make moong beans more palatable since I need to eat them more often for health reasons. I have such an aversion to them the way they have most often been presented to me that I’ve made several batches this week but just couldn’t bring myself to eat them. I am trying this recipe today! Gonna try it without oil though…

    1. That’s great Keshia! We really hope that you love this soup – it is a favourite of one of our daughters. If you don’t need to avoid the oil, we do suggest adding at least a bit of it – it really does add a nice flavour (although the soup will likely be great without it too.) Let us know what you think! We look forward to hearing back from you. 🙂 xoxo Helen & Billie

  5. This is actually the best mung bean recipe I’ve tasted so far 🙂 made it with fresh oregano as I like it much better than the dry.

    1. Hi Vered!! This is so great to hear! We’re thrilled that you love our mung bean soup – it’s one of our favourites as well. Great to change it up with the oregano to make it more to your liking! Hope you continue to find much to love here 😉 xoxo Helen & Billie

    1. Hi Kathryn! We haven’t made it with chicken stock since we like to keep this a vegan soup – however, if that is not important to you, the chicken stock would be a lovely and delicious change. Enjoy!!

    1. Hi Nadine! We haven’t so can’t really advise on cooking times etc…, but there is not reason why it wouldn’t work in a pressure cooker. xoxo Helen & Billie

  6. I was ignorant of the fact that mung beans were used in Greek cooking! I had only associated them with China/ East Asia. These things were being traded long ago of course. I wonder who found them first?
    Really like this simple but delicious soup.
    I love olive oil so added some extra in my bowl plus some zataar!

    1. Thank you David! It is a great soup, and not that well known, even amongst Greek home cooks! Mung beans were a staple for our parents when they were growing up in the village, and this simple preparation was one of their favourite ways to enjoy them. So happy that you tried the recipe, and that you enjoyed it 🙂 (Love the idea of adding zataar by the way). xoxo Helen & Billie

    1. Hi Cindy! We’ve never canned this soup, but we would imagine that it would work out really well. It freezes well too! Enjoy, Helen & Billie

  7. This soup is pure goodness. Food for the soul. Reminds me of my Yiayia who I miss so much. She was from a village near Kalamata originally. She made this soup often for us. Thank you for posting the recipe x I’m making a big pot for a friend sick at home with Covid.

    1. Thank you for commenting Calliope! We are thrilled that you love this soup, and that it reminds you of your Yiayia! It’s not a super popular soup outside of Messinia but those of us who know it, love it 🙂 We hope your friend recovers quickly – and that she becomes a mung bean soup lover as well! xoxo Helen & Billie

  8. I eat mung beans a lot with Indian cuisine, but it’s lovely to get this Mediterranean spin on them. I shall make it for lunch on this wet and windy day.

    If you eat beans a lot (I do), and cook them in a pressure cooker, there is no reason to soak mung beans. I never do. I bring them up to pressure, give them 10 minutes and let the pressure come down at room temperature. (Follow instructions for whole lentils if this sounds wrong for your pressure cooker.)

    I will use celery seed, having no celery. I have no fridge, and live alone, so it’s hard to get through a bunch of celery before it deteriorates. Celery seed adds the flavour, but not the texture, of course!

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