Mung Bean Soup

Yield: 5-6 servings

Course: Soup

Prep Time: 20 minutes

Cuisine: Asia

Cooking Time:  45 minutes

Calories: 196 kcal


  • 1 ½ cups Mung beans (yellow or green)
  • 1 lb Pork or Beef cubes
  • 8 cups Water
  • 2 Tbsp Olive oil
  • 5-6 crushed Garlic cloves
  • 2 medium-size Onions, chopped
  • 5 diced Roma Tomatoes
  • 3 Tbsp light Soy Sauce
  • 2 Tablespoons Fish Sauce (optional)
  • Salt and pepper, to taste
  • 1 (10 oz) bag of Spinach

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  • Place the dried mung beans and meat on a heavy-bottomed, large and deep pan (like a Dutch oven). Pour the water over. Bring to a boil, cover and then simmer until the meat is tender (about 1 hour more or less).
  • The mung should be tender already at this point. Refill the water as needed. If you are using Beef which takes longer to cook, I suggest boiling it first until the meat is slightly tender.
  • Add the mung beans and continue to simmer until both the beans and beef are tender. Turn off heat.
  • In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes.  Lightly season with salt and pepper.
  • Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes.
  • Add the spinach and cook for another 2 minutes or until wilted.
  • If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. 
  • Adjust the seasoning if necessary.
    November 12, 2020 — Simone Gargiulo