Serves 6
55 min
Monggo Bean Soup
Recipe GLPRe9df03c2d56fd5
A nourishing Filipino-style soup made with tender mung beans simmered in vegetable broth, then enriched with coconut milk and finished with wilted leafy greens. Aromatic garlic, ginger, and sautéed onion add warmth and depth. Serve as a satisfying main course over rice or enjoy it on its own.
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Ingredients
1 tablespoon vegetable oil
1 onion, minced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
6 cups vegetable broth
2 cups dry mung beans, rinsed
1 cup canned coconut milk
1 bunch spinach or malunggay leaves, chopped
salt to taste
Directions
Bring the vegetable broth to a rolling boil in a large pot over high heat.
Add the rinsed mung beans and return to a boil. Reduce heat to maintain an active simmer, uncovered. Cook for approximately 40 minutes, stirring occasionally. Monitor the pot every 10 minutes and add more hot water as needed to maintain a thick soup consistency. The beans should be soft and creamy when fully cooked.
While the beans cook, heat the vegetable oil in a large skillet over medium heat.
Add the minced onion, garlic, and ginger to the skillet. Sauté for about 3 minutes, stirring frequently, until the mixture is soft and fragrant.
Transfer the sautéed aromatic mixture into the pot of cooked beans and stir to combine. Allow the mixture to simmer together for 2 to 3 minutes.
Pour in the coconut milk and stir well to incorporate throughout the soup.
Add the chopped spinach (or malunggay) leaves and gently stir. Remove the pot from heat immediately; the residual heat will wilt the leaves perfectly in just a minute or two.
Season with salt to taste. Serve the soup hot over steamed rice as a main course, or enjoy it plain as a warming soup.
