Dinner for 4
Mung Bean Soup
$10.54for 450 minServes 4
Mung beans simmer with vegetables, tomatoes, broth, and turmeric for a hearty soup brightened with lemon and parsley.

Photo: runningtothekitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
| Onions, 0.5 lb$1.29/lb typical | 0.5 lb | $0.65Typical price | |
| Celery, 0.25$2.29 each typical | 0.25 | $0.43Typical price | |
| Carrots, 0.2 lb$1.09/lb typical | 0.2 lb | $0.21Typical price | |
| Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price | |
| Zucchini and summer squash, 0.65 lb$1.79/lb typical | 0.65 lb | $1.12Typical price | |
| Green beans, 0.4 lb$2.49/lb typical | 0.4 lb | $0.93Typical price | |
| Canned tomatoes, 28 oz$0.08/oz typical | 28 oz | $2.24Typical price | |
| Broth, 33 oz$0.07/oz typical | 33 oz | $2.32Typical price | |
| Lentils and split peas, 7 oz$0.11/oz typical | 7 oz | $0.77Typical price | |
| Lemons and limes, 2$0.60 each typical | 2 | $1.20Typical price | |
| Fresh herbs (cilantro, a little$1.49 each typical | a little | $0.19Typical price | |
| Total for the servings shown | $10.54 | ||
Swaps
- Swap green beans for broccoliabout $0.50/lb less at typical prices
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
- 50 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
AmericanVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter
$2.64 per serving$10.54 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large yellow onion
- 2 stalks celery
- 1 large carrot
- 3 cloves garlic
- 1 tsp turmeric
- 1 large zucchini
- 6 oz green beans
- 28 oz crushed tomatoes
- 4 cups vegetable broth
- 1 cup sprouted mung beans
- 2 lemons
- salt and pepper to taste (optional)
- chopped fresh parsley for garnish (optional)
Steps
- Dice the onion, celery, carrot, zucchini, and green beans, then mince the garlic.
- Heat the olive oil in a large pot over medium heat and cook the onion, celery, and carrot for 7 minutes.
- Stir in the garlic and turmeric and cook for 1 minute.
- Add the zucchini, green beans, tomatoes, broth, and mung beans, then bring the soup to a boil.
- Cover the pot and simmer for 25 minutes, stirring occasionally, until the vegetables and beans are tender.
- Season with salt and pepper, then stir in lemon juice and parsley before serving.
Main ingredient on sale this week? See what to make with lentils and split peas on sale.
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Vegetarian American dinners 369Vegan American dinners 106Vegan dinners 429

