With beans, spinach, tomatoes, and meat this hearty and healthy Mung Bean soup (Ginisang Munggo) is filling and delicious!
Mung Beans or locally called “munggo” is considered a staple food in the Philippines especially in the provinces. Just a small amount of mung beans with added meat (like chicken, pork, or shrimp) or even meatless truly goes a long, long way and can easily feed an entire family.
I think that’s why it’s quite popular. Not only can it feed a lot of people – but it is also quite cheap and also very nutritious! If you’re abroad, you can find mung beans either in the Asian section of your grocery or in any Asian store.
My simple reason for loving this dish is because of the taste – and the fact that it’s also really good for you is a major bonus.
My entire family loves this especially my husband and son. I love it with pork and I just cook both the beans and pork together which makes everything easier.
If you don’t fancy pork, no worries – you can certainly use chicken, or shrimp, or even fish (usually smoked fish) and perfectly suitable for vegetarians and vegans because the meat is totally optional.
My hubby loves the vegetarian version so I sometimes make this without the meat; I just shorten the cooking time if it’s just the beans.
And, you can leave out the fish sauce, if you don’t fancy it – the soy sauce and salt should be fine, too. I do add the fish sauce for extra flavor but it surely can be made without it.
For this winter season, you can certainly make this soup. Others call it a stew but either way you call it – it’s hearty and delicious! This is my comfort food this winter! Enjoy!
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1 ½ cups Mung beans (yellow or green)
1 lb Pork or Beef cubes
8 cups Water
2 Tbsp Olive oil
5-6 crushed Garlic cloves
2 medium-size Onions, chopped
5 diced Roma Tomatoes
3 Tbsp light Soy Sauce
2 Tablespoons Fish Sauce (optional)
Salt and pepper, to taste
1 (10 oz) bag of Spinach
Place the dried mung beans and meat on a heavy-bottomed, large and deep pan (like a Dutch oven). Pour the water over. Bring to a boil, cover and then simmer until the meat is tender (about 1 hour more or less).
The mung should be tender already at this point. Refill the water as needed. If you are using Beef which takes longer to cook, I suggest boiling it first until the meat is slightly tender.
Add the mung beans and continue to simmer until both the beans and beef are tender. Turn off heat.
In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes. Lightly season with salt and pepper.
Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes. Add the spinach and cook for another 2 minutes or until wilted.
If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. Adjust the seasoning if necessary.
Ladle into bowls or have it with rice! So yum!
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