Mongo Guisado (Mung Bean Soup)

Mongo Guisado (Mung Bean Soup)

21
lola 29

"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

1 h 20 m servings 193 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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!

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.

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 non...

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!

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

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

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 bett...

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, ...