Mung Bean Soup Crockpot Food

MONGO GUISADO (MUNG BEAN SOUP)

Mongo Guisado (Mung Bean Soup) image

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

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.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g

SLOW-COOKER BEAN AND BARLEY SOUP

Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

HEARTY WHOLE MUNG BEAN SOUP

Hearty Whole Mung Bean Soup image

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.

Provided by FlemishMinx

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

Place beans in a large pot and add 4 cups water; bring to a boil.
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).
Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
Season with salt and pepper, if desired, and serve.

Nutrition Facts : Calories 468.9, Fat 15.3, SaturatedFat 4, Cholesterol 45.9, Sodium 269.9, Carbohydrate 50.1, Fiber 14.6, Sugar 3.4, Protein 34.9