This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
202 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 cups water
1 onion, chopped
2 tablespoons olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
1 small tomato, diced
3 cups chicken broth, or more as needed
0.5 pound raw mung beans
0.25 pound boneless pork loin, cut into 1-inch cubes
