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Mung Bean Chard TVP Soup

Mung Bean Chard TVP SoupWith absolutely no added fats, this is a satisfying, high protein soup. I like to have plenty of it when cutting back on calories!

Makes about 4 quarts.


  • 1 c dry mung beans
  • 8 c water
  • 1 small bell pepper
  • 2 celery ribs
  • 3 carrots, peeled
  • 1/3 c minced parsley
  • 1/2 c chicken flavored TVP nuggets*
  • 1/4 c tomato paste
  • 2 Tbsp vegetarian broth mix (low sodium)
  • 2 1/2 tsp paprika
  • 2 1/2 tsp sea salt (or to taste)
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1/4 tsp ground cumin
  • 4 c chopped Swiss chard with stems


  1. In a 7 quart Dutch oven or heavy pot, soak mung beans overnight in the water.
  2. Bring mung beans to a boil, reduce heat, and simmer 20 minutes.
  3. Add bell pepper, celery, carrots, parsley, dry TVP, tomato paste, broth mix, paprika, salt, turmeric, onion powder, and cumin. Bring back to simmer and add more boiling water as needed.
  4. Simmer 20 minutes. Add chopped chard. Stir well; bring back to simmer and cook another 20 minutes. Serve hot.

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