Mongo Bean Soup

Name: Mongo Bean Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 cup dried mung beans (monggo), rinsed; 2 tbsp vegetable oil; 4 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

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.

60 minEasyServes 4290 cal/serving

FilipinoSoupStovetopVeganVegetarianHigh ProteinHigh FiberDairy-FreeEgg-FreeNut-FreeShellfish-Free

Ingredients

1 cup dried mung beans (monggo), rinsed
2 tbsp vegetable oil
4 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

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 minced garlic cloves and cook for 1 more minute.
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.
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.
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.
5

Add 4 cups baby spinach (or malunggay/moringa leaves) and stir until just wilted, about 1 to 2 minutes. Remove from heat.
6

Ladle over steamed rice and serve immediately.

Questions

Can I make Mongo Bean Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Mongo Bean Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Mongo Bean Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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