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Nutrition Facts
Serving Size 1 (476g) Recipe makes 6 servings
Calories 470
Calories from Fat 138		(29%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 268mg		11%
Potassium 1228mg		35%
Total Carbohydrate 50.2g		16%
	Dietary Fiber 14.6g	58%
	Sugars 3.5g
Protein 35.1g		70%
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Hearty Whole Mung Bean Soup

Recipe #114716 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Mar 30, 2005

After coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the internet which I've altered to suit our tastes. The result is a spicy and satisfying soup-a meal in a bowl. I found in my research these Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating (sorry, but for some people, that is important). According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. The ham in this recipe can be omitted and vegetable stock substituted for chicken stock if you are vegetarian. I serve with crusty bread on the side, but you may also serve over rice if desired.

SERVES 6 (change servings and units)

Ingredients

2 cups whole mung beans, picked over, washed, and drained
4 cups water
4 garlic cloves, finely minced
2 chilies, finely chopped (seeds removed, if desired)
1/2 onion, finely chopped
2 tablespoons olive oil
3 cups chicken stock
2 cups cooked ham, diced
10 ounces frozen spinach (thawing is not necessary)
salt and pepper, to taste (I don't find it needs any)
Tabasco sauce, passed at table (optional)

Directions

1
Place beans in a large pot and add 4 cups water; bring to a boil.
2
Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
3
Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
4
When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
5
Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
6
Season with salt and pepper, if desired, and serve.

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Featured Reviews for This Recipe

From: speedgrl

On Dec 6, 2008

Made this tonight for dinner - we had a pkg of mong beans in the pantry, and I had a ham bone available. This was soo Good! I had to cook the mong beans for much longer than the instructions said, I am not sure if I was supposed to soak them overnight or not. Oh well it was great! My boyfriends' is Philipino, and his mom makes this variation a lot with shrimp. I know she will love this too! Thanks.

1 person found this review helpful

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From: PaulaG

On Apr 13, 2005

I tagged these because I had mung beans in the pantry for awhile and not quite sure what to do with them. This was pretty good. I served the soup with green onions, corn bread and green pepper sauce for an extra kick. The cooking times are perfect.

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From: Chef #302958

On Nov 24, 2007

Uncle Bill, I was truly surprised at how delicious this soup was! I used split mung beans and vegetable stock, omitted the ham, and instead of frozen spinach i used a fresh unidentified green from the organic shop down the road (was it chard? i think, maybe). I couldn't find fresh chilies so threw in some chili powder at the last minute. The end result had a deliciously creamy/nutty flavour. Wow! I never knew mung beans were this delicious.

2 people found this review helpful

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From: BonnieZ

On Dec 1, 2006

I made this hearty soup today for lunch because I too on impulse bought a bag of mung beans and didn't know what to do with them. I used a smoked ham hock instead of the diced ham and fresh spinach as this is what I had on hand. Also I skipped sauteing the onion garlic and peppers and just threw them in the soup pot with the beans and it worked out perfectly. Very hearty and satisfying. Thank you FlemishMinx for sharing the recipe

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