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Rating: 4.54 stars
41 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.

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  • Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.

  • Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Nutrition Facts

202 calories; protein 14.7g; carbohydrates 22g; fat 6.5g; cholesterol 40.5mg; sodium 895.9mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2010
wow. this brings back memories of my lolo's cooking. this was his ultimate comfort food specialty. he never used prawns but he added slices of ginger and/or ampalaya. i think the prawns make a wonderful complement. Read More
(31)

Most helpful critical review

Rating: 3 stars
11/05/2010
i ate it but was not really into it... Read More
(5)
41 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2010
wow. this brings back memories of my lolo's cooking. this was his ultimate comfort food specialty. he never used prawns but he added slices of ginger and/or ampalaya. i think the prawns make a wonderful complement. Read More
(31)
Rating: 5 stars
11/16/2010
This was the first time I made this and it turned out great! I used my slow cooker to soften the beans which turned out perfect. I also added tinapa in the soup...so good! Read More
(28)
Rating: 5 stars
03/26/2012
Good recipe, easy to follow thank you! Ummm, instead of olive oil -- vegetable, corn will do, also - instead of salt -- season with Patis (fish sauce) for more aunthentic flavor. Delicious nontheless! Read More
(14)
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Rating: 5 stars
06/04/2011
My father cooked mongo all the time and I didnt know how to make it. Now I do. Taste just like his if not better. Read More
(13)
Rating: 5 stars
09/16/2019
This was completely unknown as I bought some organic mung beans on sale and had no idea what they were. This got thrown together pretty much exactly following the recipe (minus the prawns I'm allergic) and I was blown away. I made a HUGE batch and it was one of the FEW dishes that I wasn't SICK OF by the time it was gone. I would say it was even better the second day after letting the flavors blend overnight in the fridge. Will DEFINITELY make this again! Read More
(10)
Rating: 5 stars
02/28/2011
Om my gosh - excellent! I've never cooked mung beans before always just sprouted them. I had no idea how delicious they are - they look like lentils when cooked but taste like black eye peas. I used vegetable broth rather than chicken broth but otherwise followed recipe. May be one of my new favorite soups! Read More
(6)
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Rating: 4 stars
01/24/2011
This was a regular dish when growing up in our Filipino household....but we always( and as as Fat Mike said) added shrimp to this for an even more delicious dish...always over rice! Read More
(6)
Rating: 4 stars
10/18/2012
I know this is called mung bean soup but I'm not convinced the mung beans actually add anything substantial certainly not taste. I also tried the rice as some suggested but think it does better as a soup. Besides that I added fresh ginger a splash of white wine in with the garlic and onions and a pinch of red chili pepper. I tried adding ONE anchovy before simmering but actually think it could do with two (ended up adding a few drops of fish sauce as well). Shrimp and spinach should be added at the last minute. LOVELY recipe! Very flavourful. I'll be making this again. Curious to try it with vermicelli noodles but I'm convinced it works better as a soup. Read More
(5)
Rating: 5 stars
03/18/2010
Excellent soup rich and filling. I did add mushrooms (about 1 cup) Read More
(5)
Rating: 3 stars
11/05/2010
i ate it but was not really into it... Read More
(5)