Easy Vegan Mung Bean Soup (oil-free)

Step 1

In a large saucepan over medium–high heat, heat the 1/4 cup water. Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.

Step 2

Add water, salt, pepper, and beans; bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes. Add the tomato puree; simmer 5 minutes longer.

Step 3

Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick. Stir in vinegar and season with salt, pepper to taste. Ladle soup into bowls.