Hey there, my friend 👋. This is the easiest and most satisfying Monggo Bean Soup you will ever make. It is thick, hearty, and packed with goodness. And let me tell you a little secret—if you soak the beans overnight, you can cut down the cooking time by almost half.
This soup is perfect for chilly nights, busy days, and whenever you need a warm hug in a bowl. Plus, it’s packed with plant-based protein, so it’s a great meat-free option. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Medium-sized pot
- Wooden spoon or ladle
- Knife and cutting board
- Measuring cups and spoons
- Strainer (for rinsing the beans)
Important Info
- Servings: 4 bowls
- Estimated Cost: Around $5 to $8, depending on ingredient prices in your area
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Calories per Serving: About 220 calories
- Cook Method: Stovetop
- Season: Best in cold seasons, but great anytime
- Courses: Soup, Main Course
- Cuisine: Asian, Filipino, Southeast Asian
- Diets: VeganDiet, VegetarianDiet, GlutenFreeDiet, LowCalorieDiet
How to Make Monggo Beans (or Mung Bean Soup)
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup mung beans (monggo beans), rinsed
- 4 cups water
- 1 tablespoon oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric powder (optional, for extra flavor)
- 1/2 cup leafy greens (spinach or malunggay)
- 1/2 cup coconut milk (optional, for a creamy version)
- 1 teaspoon fish sauce or soy sauce (optional, for extra umami)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Mung beans | Lentils or split peas |
| Coconut milk | Regular milk or omit |
| Fish sauce | Soy sauce or miso paste |
| Spinach | Kale, malunggay, or bok choy |
| Turmeric powder | Curry powder or paprika |
Instructions
- Heat the oil in a pot over medium heat. Add the onions and garlic. Sauté until soft and fragrant.
- Add the chopped tomato and cook until it turns mushy.
- Pour in the rinsed mung beans and stir to coat them in the flavors.
- Add water and bring to a boil. Reduce the heat to low and let it simmer for about 35–40 minutes, or until the beans are soft. Stir occasionally.
- Season with salt, black pepper, and turmeric powder.
- If using coconut milk, pour it in and stir well. Let it simmer for 5 more minutes.
- Add the leafy greens and cook for another 2 minutes until they wilt.
- Taste and adjust seasoning as needed.
- Serve hot and enjoy your comforting bowl of Monggo Bean Soup.
Helpful Tips
- If you want a creamier soup, mash some of the beans with a spoon before adding the greens.
- Soak the mung beans overnight to reduce cooking time.
- For a heartier meal, add diced potatoes, carrots, or bell peppers.
- If the soup gets too thick, just add more water until you get your desired consistency.
- Serve with a squeeze of lemon or calamansi for extra brightness.
What to Serve with Monggo Bean Soup
Monggo Bean Soup is a meal on its own, but if you want something extra, here are great pairings:
- Steamed rice or brown rice
- Fried or grilled fish
- Crusty bread or cornbread
- Pickled vegetables for a tangy contrast
How Do You Serve Monggo Bean Soup?
I love serving this soup in deep bowls so it stays warm longer. If you want to be fancy, sprinkle some crispy garlic or chopped scallions on top for extra texture and flavor.
Where Do You Serve This Recipe the Most?
This soup is perfect for lunch or dinner at home. It’s also great for meal prep because it tastes even better the next day. If you’re packing it for work, store it in a thermos so it stays warm until lunchtime.
Storage
Short-term Storage (Room Temperature)
- If you plan to eat it within a few hours, keep it covered on the stovetop. Just reheat before serving.
Refrigeration
- Store leftover soup in an airtight container in the fridge.
- It stays fresh for up to 4 days. Reheat on the stove or microwave before serving.
Freezing
- For long-term storage, let the soup cool completely.
- Transfer to a freezer-safe container, leaving some space at the top for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove before eating.
Frequently Asked Questions
Can I use dried mung beans without soaking?
Yes, but soaking them overnight helps reduce cooking time and makes them easier to digest. If you’re short on time, you can cook them directly but expect a longer simmering time.
Can I make this soup without coconut milk?
Yes, you can leave out the coconut milk. The soup will still be delicious, just less creamy.
What other vegetables can I add?
You can add carrots, bell peppers, or even squash for extra nutrition and flavor.
Is Monggo Bean Soup healthy?
Yes, it’s packed with protein, fiber, and vitamins, making it a great plant-based meal.
Can I make this in a slow cooker?
Yes! Just throw everything in, set it on low for 6–8 hours, and enjoy. Add the greens in the last 10 minutes.
Meta Description
Monggo Bean Soup is a hearty, protein-packed meal made with mung beans, tomatoes, and leafy greens. Learn how to make this easy, comforting soup in under an hour.