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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.