Sunday, August 30, 2009

Monggo Bean Soup

This was one of our favorite meals in the Philippines. My girls ate several bowls apiece.

1 c. green mongo (mung beans), soaked in water for 30 minutes
6 - 8 c. chicken broth (or more)
1 Tbsp cooking oil
2 garlic cloves, minced
1 medium onion, chopped
1 tomato, chopped
1/2 c. pork, sliced into strips
1/2 c. shrimp, peeled and deveined (can use a can of small shrimp)
1 c. chopped spinach

Soak Mung beans in water for 30 minutes. Drain and set aside.

Heat cooking oil. Add pork and fry until brown. Add garlic, onions, and tomatoes and cook for 5 minutes, stirring constantly. Pour in the chicken broth. When soup starts to boil, add soaked mung beans. Bring to a boil and simmer for an hour. Add shrimp and spinach. Add more broth until it's "soupy" enough for your tastes. Serve with white rice.

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