Hearty Whole Mung Bean Soup Food

WHOLE MUNG BEAN SOUP WITH RICE

Steps:

• Wash mung beans and rice until water is clear.
• Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
• Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
• Add blended items to spices, then turmeric and salt, stirring until lightly browned.
• Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
• Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

MONGO GUISADO (MUNG BEAN SOUP)

Steps:

• 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.
• 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.
• 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.