mung bean soup

This Mung Bean Soup or Ginisang Munggo is a Filipino favorite that is really healthy and packed with vitamins and lots of nutritional benefits. Try my thick and creamy version and love it...

Mung Bean Soup (Ginisang Munggo)

mung bean ((Monggo Beans) - washed and drained)

water

pork belly (- sliced thinly)

fish sauce (or 1 tablespoon salt)

garlic (- minced)

onion

tomato (- sliced)

bitter gourd ((ampalaya) - optional)

stalked celery (-chopped)

fish

pork rind ((chicharon) chopped in smaller pieces)

spinach (- or bitter gourd leaves)

In a pot, boil the monggo beans in 5 cups of water over medium heat. Once it boils, cover the pot&nbsp; and reduce heat to low and let simmer until tender about 30 minutes.

Transfer the content of the pot in a deep bowl if using a stab mixer or in a blender, pulse to make a puree.

On the same pot, heat oil and&nbsp;cook the pork belly&nbsp;until browned and fat is rendered.&nbsp;

Add garlic, onion, and tomatoes and saute until tender. Add fish sauce and cook for another minute. If using salt, it may be added on the last step instead.

Add the pureed Monggo beans to the pot. Add 1-2 cups of water if it is too thick. When it starts to simmer, add the bitter gourd, celery and smoked fish. Let it simmer for another 2-3 minutes.

Lastly, add the pork rind (chicharon) and spinach. Season with salt if needed. Turn off heat.

Transfer to your soup bowl and serve while hot with rice.

https://www.youtube.com/watch?v=SNJvpePTTt4

This Mung Bean Soup or Ginisang Munggo is a Filipino favorite that is really healthy and packed with vitamins and lots of nutritional benefits. Try my thick and creamy version and love it...

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

INGREDIENTS
▢2 cups mung bean - (Monggo Beans) - washed and drained
▢5-7 cups water
▢2 tablespoons oil
▢1/2 cup pork belly - - sliced thinly
▢3 tablespoons fish sauce - or 1 tablespoon salt
▢2 cloves garlic - - minced
▢1 medium onion - -chopped
▢2 pieces tomato - - sliced
▢2 cups bitter gourd - (ampalaya) - optional
▢1 stalked celery - -chopped
▢1/2 cup smoked fish meat - (tinapa) - shredded
▢1 cup pork rind - (chicharon) chopped in smaller pieces
▢2 cups spinach - - or bitter gourd leaves

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GINISANG MONGGO (MUNG BEAN SOUP) | FOXY FOLKSY - Modern Filipino Kitchen

This recipe for Filipino-style monggo beans (aka mung bean soup) is so easy! Made into a creamy soup with coconut milk, ginger, garlic, and malunggay.

Monggo Beans with Malunggay (or Mung Bean Soup)

dry monggo beans, mung beans, or green lentils

vegetable broth

onion, minced

garlic,

ginger

coconut milk (I used the canned kind)

salt

Boil

Bring the broth to a boil in a large pot. Add the rinsed monggo beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed (mine needed more water every time I checked it). You want the consistency to be like a very thick soup.

Saute

Heat the oil in a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the monggo pot and allow the mixture to simmer together for a few minutes.

Stir in the coconut milk and malunggay leaves. Remove the monggo pot from the heat. It just needs to be hot enough to very slightly wilt the leaves. Serve over rice or plain, like a soup.

I'm with you! Heidi Swanson got me into mung beans. I adore beans so much that I refuse to buy them in a can. I always pre-soak and cook them from scratch. What's a busy working girl to do on a weeknight? Find beans that don't require too much pre-soaking, like lentils &amp; mung beans!
I've got to try this! 
Can we make shirts that say "I love beans"? Or, will people think we're weird?

I heart this dish; I've been eating it since I was a baby. And yes, malunggay is a superfood. My parents planted some in our backyard and we added it to all our soups and stews. My mom doesn't use coconut milk; instead, she uses fish sauce to add that salty flavor. Yummy!

Yummy!!!!! I haven't had monggo beans in sooooo long. Growing up in Guam, all of my friends were Filipino or Chamorro and everybody made monggo beans. After seeing your pics, I've decided that I definitely need to find an Asian store and make these.

I'm with you girly! You just introduced me to two ingredients I knew nothing about and I'm pretty excited now. I do love cooking with superfoods, so I'm amped about the malunggay leaves. Plus, anything that at all resembles a lentil or bean is good as gold in my house! Every time I read your blog I feel like I need to get my booty to the Philippines!

I've had the rolls with the mung bean paste in it before -- they are not overly sweet (I think my American mouth was having a hard time with the bean + sugar combination) but certainly interesting. I'm so excited to have all these ingredients (the not-so-exotic versions, anyway) in my fridge and pantry waiting to be used up! Dinner tonight!

Enjoy all the healthy benefits of mung beans in this tasty, vegan mung bean soup recipe that the entire family will enjoy. It&#039;s quick, easy, and full of flavor!

How To Make Mung Bean Soup

dried mung beans (400 g)

vegetable broth (1.4 L)

olive oil (15 mL)

white onion (about 1 onion)

garlic (minced)

Tbsp ginger

celery (diced)

coconut milk (414 mL)

spinach (roughly chopped)

Salt

Beans: Rinse mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with vegetable broth. Set heat to high and bring to a boil. Reduce heat to reach a gentle simmer, then cook the beans, uncovered, for 30 to 40 minutes. They are finished when they are soft and some have burst. Most of the water should be absorbed, though a little is okay.

Flavor Makers: While mung beans cook, heat oil in a large sauté pan over medium heat. Add onion, garlic, ginger, and celery. Cook until onion is soft and translucent, about 5 minutes.

Soup: Add sauteed veggies into the pot of mung beans, along with the can of coconut milk and chopped spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.

Easy vegan mung bean soup is high in protein and oil-free. The mung beans do not need pre-soaking, so this delicious &amp; frugal  soup comes together in about 1 hour.

Easy Vegan Mung Bean Soup (oil-free)

(60 mL) water

(500 mL) chopped onions

(375 mL) chopped carrots

(250 mL) chopped celery

garlic powder)

rosemary

(1.65 L) water

(4 g) salt

black pepper

(300 g) dried mung beans

tomato puree (not crushed or diced)

balsamic vinegar

In a large saucepan over medium–high heat, heat...

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.

Add water, salt, pepper, and beans; bring to...

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.

Transfer 3 cups soup (mostly solids) to blender...

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.

This lightly sweet mung bean soup recipe is a Chinese summer staple, meant to cool the body and enjoy as a dessert after your meal.

Mung Bean Soup

mung beans

lily bulb pieces

sweet rice ((also known as glutinous rice))

½ cup sago or mini tapioca pearls ((optional))

sugar ((or honey/sweetener of your choice, to taste; optional))

First, rinse the beans, dried lily bulb pieces, and sweet rice under cold water. Add them to a large bowl, and cover with a few inches of water. Soak for at least 8 hours or overnight.

Drain the beans, lily bulb, and rice, and transfer to a large pot along with 8 cups of fresh water. Bring to a boil, cover, and simmer for about 1 hour, or until the beans are very soft and beginning to break down. Fresher beans cook faster, while older beans can take a while to cook through, so monitor the cooking process and adjust the cooking time accordingly.

If using sago or tapioca, add it to the soup after it’s been cooking for about 40 minutes. It will take about 20 minutes for them to cook through (they will be completely translucent).

Finally, stir in your sweetener to taste. You can also refrain from adding sugar at this point, and each person can sweeten their individual bowls to taste.

We love sweet mung bean soup too. Instead of the glutinous rice and tapioca, I like to add pearl barley and occasionally kelp if I have any. Some Cantonese families add a ‘stinky grass’ 臭草 which supposedly add that little special taste. I don’t know the English name and have never been able to find it.  I ate too many lychees (they are in season and quite good this year) and fried food (which are ‘hot’ according to TCM) recently and developed mouth sores and break outs. A pot of this cooling soup really balanced me out. Unbelievable sometimes how TCM works through everyday food.  Thanks for the instant pot option. The IP is  indispensable in my kitchen.  Chinese sweet soup is a great way to enjoy dessert without feeling guilty.

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Top 5 mung bean soup recipes from across the web

The most viewed mung bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mung Bean Soup (Ginisang Munggo)

Monggo Beans with Malunggay (or Mun...

How To Make Mung Bean Soup

Easy Vegan Mung Bean Soup (oil-free...

Mung Bean Soup

The most viewed mung bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine