Mongo Guisado (Mung Bean Soup) Recipe - Allrecipes.com
Mongo Guisado (Mung Bean Soup) Recipe
  • READY IN ABOUT hrs

Mongo Guisado (Mung Bean Soup)

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Nov 05, 2010

i ate it, but was not really into it...

 

20 Ratings

Jan 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.

 
Jun 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.

 
Mar 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!

 
Mar 18, 2010

Excellent soup, rich and filling. I did add mushrooms (about 1 cup)

 
Oct 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.

 
Dec 15, 2011

Simple and easy. I simmer it with anchovies and add prawns (shelled and deveined) towards the end of cooking. I use the shell of the prawns by simmering it in vinegar and/or white wine, ginger, a bit of garlic and white onion to make a jus for steaming halibut or wahoo. These go so well together it makes my mouth water just writting about it.

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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