Mongo Bean Soup
A humble and satisfying Filipino vegan mung bean stew slow-simmered with tomatoes, garlic, and leafy greens until the beans are creamy and the broth is thick with flavor. Ladled over rice, it is a complete and nutritious meal.
Ingredients
- 1 cup dried mung beans (monggo), rinsed
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 2 medium Roma tomatoes, diced
- 6 cups low-sodium vegetable broth
- 2 cups water
- 2 tbsp soy sauce
- 4 cups baby spinach (or malunggay/moringa leaves)
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook, stirring, for 3 minutes until softened. Add 4 cloves minced garlic cloves and cook for 1 more minute.
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2
Add 2 medium diced Roma tomatoes and cook, pressing with the back of a spoon, for 4 to 5 minutes until they soften and release their juices.
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3
Add 1 cup rinsed dried mung beans (monggo), 6 cups low-sodium vegetable broth, and 2 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the beans are very soft and beginning to break down.
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4
Stir in 2 tbsp soy sauce. If the soup is too thick, add a splash of water to reach your preferred consistency. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
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5
Add 4 cups baby spinach (or malunggay/moringa leaves) and stir until just wilted, about 1 to 2 minutes. Remove from heat.
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6
Ladle over steamed rice and serve immediately.