Hearty Filipino Mung Bean Soup Recipe

Filipino cuisine · 320 calories

Hearty Filipino Mung Bean Soup recipe

About this recipe

Hearty Filipino Mung Bean Soup is a comforting and nutritious dish perfect for chilly evenings or post-workout meals. Packed with protein-rich mung beans and vibrant above-ground vegetables, this soup is inspired by traditional Filipino flavors but tailored to Jain dietary restrictions. The addition of coconut milk creates a creamy texture, while spices like turmeric and hing provide aromatic depth. This dish is a crowd-pleaser, combining garden-fresh ingredients with a budget-friendly approach, making it ideal for fitness enthusiasts seeking a wholesome meal. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • 500G Natco Mung Beans, 500G
  • 500 G Fresh Vine Tomato 500g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Ktc Coconut Milk 400ml
  • 50 G Vandevi Asafoetida 50g
  • 50G Pepper Black Ground BWFO
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 1kg 1kg Green Pepper
  • 1 Pc Gopuff Morrisons Cabbage
  • 1 Kg Red Onion 1kg
  • 400 g Trs Turmeric Powder 400G
  • 1 Ltr Ktc Sunflower Oil
  • - Tata Salt

Instructions

  1. 1. Rinse the mung beans thoroughly and soak them in water for at least 4 hours or overnight to soften.
  2. 2. Drain the soaked mung beans, then place them in a pot. Add enough water to cover and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the beans are tender.
  3. 3. In a separate pan, heat the cooking oil over medium heat. Add the hing and sauté briefly to release the aroma.
  4. 4. Add the chopped tomato, red bell pepper, and green bell pepper to the pan. Stir and cook for 5-7 minutes until the vegetables soften.
  5. 5. Sprinkle turmeric powder, salt, and black pepper over the sautéed vegetables, then stir well to combine.
  6. 6. Add the cooked mung beans to the vegetable mixture, along with the coconut milk. Stir thoroughly and let it simmer for another 10-15 minutes to allow the flavors to meld.
  7. 7. Toss in the shredded cabbage during the last 5 minutes of cooking to keep its texture slightly crisp.
  8. 8. Remove from heat and finish with a squeeze of lemon juice. Garnish with fresh parsley or coriander before serving.
  9. 9. Serve the soup hot in bowls and enjoy its hearty, comforting flavors.