When I first introduced this dish to my husband, he had never even heard of a mung bean before – so chances are, you may be wondering what it is too!
I grew up eating this soup regularly so I learned what a mung bean was pretty early in life, but I feel like this bean doesn’t get enough credit – they are delicious and full of awesome benefits! Mung beans are a green legume in the same plant family as peas and lentils and is a high source of protein, fiber, and antioxidants. This is why this soup is one of my go-to’s during the winter season!
I love good food with terrific health benefits. Due to the bean’s high nutrient density, they are considered useful in defending against chronic, age-related diseases, including heart disease, cancer, diabetes, and obesity. Need I say more?
Filipino Mung Bean Soup (Monggo)
A hearty and healthy soup to comfort you during cold winter days.
2 Teaspoons of olive oil (or my personal favorite – garlic infused olive oil)
Salt & Pepper
2 Cups of overnight soaked dried mung beans (make sure you rinse and drain)
3 Cloves of garlic cloves, minced
1 Tablespoon of Fish Sauce
6 cups of beef or veggie (your choice) broth
1/2 Lb. of shrimp (I like to chop them so they’re easy to eat in the soup, but it’s your preference)
1 Tablespoon of fish sauce
1/2 Cup of chopped red or white onions
1 Cup of chopped tomatoes
1 Bunch of spinach (as much as you want in your soup – remember, they wilt!)
- In a large pot, heat the olive oil over medium heat. Saute the onions, garlic, and chopped tomatoes for about 4-5 minutes or so.
- Add your broth and fish sauce, bring to a boil. Once boiling, add your overnight soaked mung beans along with salt and pepper. Let that simmer for about 30 minutes (FYI – the mung beans will take in a lot of your broth).
- In a separate pan, heat some olive oil and add your seasoned (salt & pepper) shrimp to cook until pink.
- Add your cooked shrimp and spinach to the pot of soup, and stir. Serve in a bowl, and enjoy!