Mung Bean Soup

During the Lenten season, my grandmother would always prepare Ginisang Munggo or Mung Bean Soup. We usually eat this every Friday, because we believe that it is a part of fasting. Not eating meat (chicken, pork, or beef)  can be considered as a part of one’s repentance or sacrifice. Since this is the first Friday of Lent, I try  to recreate this tradition by cooking my own version of this dish.

Ginisang Munggo  or Mung Bean Soup

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  • 2 pieces       tomato
  • 2 pieces       onion
  • 5 cloves        garlic
  • 1 plate           fresh Spinach
  • 100 grams   small shrimp
  • 200 gram     Mung Bean
  • smoked mackerel
  • salt
  • pepper
  • paprika powder (sweet)
  • olive oil

Boil the Mung Beans with water. Usually, it takes around 1 hour or more to make it soft. Others also soak the beans first for 30 minutes to an hour before boiling them.

In another pot, put olive oil and sauté chopped onions and garlic. Add  the shrimps and tomatoes. You may also want to put a pinch of salt, pepper, and paprika powder to taste.

After  2- 3 minutes, pour the pre-boiled beans to the pot  and let it simmer for 10 minutes. Add salt, pepper, or paprika powder depending on your preferred taste. Turn off the heat and put the washed spinach  and stir the soup.

Serve hot and put smoked Mackerel as your topping.

 

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