snowy mountain

Mung Bean Squash Barley Soup

This is one of my favorite soups for winter time, but its fresh taste can light up springtime meals as well.

Total time: 1 hour, including chopping and mung bean cooking. Makes dinner for 4-5 people.

Materials: Stovepot; frying pan; soup pot.


  • Mung beans
  • Barley
  • 1 onion
  • 2 carrots
  • 1 squash (any type)
  • Optional: leafy green (I like beet greens)
  • Salt, pepper, dill, fennel seeds, parsley, thyme, bay leaf, rosemary, caraway to taste


  1. Boil mung beans in a very large pot of water (this will be the soup basis – if you’d like to use vegetable or chicken stock/broth, go for it). Sauté onion and chop squash and carrots. After about 10 minutes of boiling, add vegetables and continue boiling for about 30 minutes.
  2. Meanwhile, cook barley in a smaller pot on the stove (or in a rice cooker) for about 20 mins. When it’s done, add it to the rest of the soup.
  3. While the barley is cooking, add spices to the soup pot: salt, pepper, dill, fennel seeds, parsley, thyme, bay leaf, rosemary, caraway.
  4. When the soup is nearing done, take out 2-3 cups to cool, then puree it. Add the purée back into the soup (this will help thicken the soup).

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *