Ginisang Munggo (Mung Beans Soup) is a favorite of Filipinos all over. It can be cooked in a variety of ways, with differing ingredients, with mung beans being the constant.

For a lot of Filipino, Friday is Munggo Day (Mung Beans Day). Varying reasons given for this from lack of fresh produce since it’s already Friday, to Lenten tradition (if you cook it with no meat).

I actually grew up eating this every Sunday instead of Friday. Why? Because in my family mung beans is slow-cooked together with big slices of pork pata (pork leg), making it an expensive, special Sunday dish. 😊

However, with rising prices, using pork leg, ribs or belly everytime is not economical.

For this version of the dish, I used canned ground pork meat to replace fresh meat. Still tastes great without hurting the budget.

Mung bean is a plant-based source of protein packed with vitamins and minerals. It’s high in protein and fiber, yet low on carbohydrates and calories.

These beans are known to help:

• Lower cholesterol
• Reduce blood pressure level
• Reduce risk of heart disease
• Promote digestion and gut health due to increased levels of good bacteria
• Manage diabetes due to low glycemic index

This recipe is good for 4 and costs less than Php100.

• Canned vs Fresh Meat – as of this writing, cost of fresh meat no matter the cut costs around Php300/kilo (Php45/150g). A 150g can of ready to use ground pork costs Php29.
• Soup Stock vs Broth Cube – soup stock sold in cartons is quite expensive. The cheapest I’ve seen is about Php200/L. Broth Cubes are more affordable at Php7/cube.
• Vegetables – this dish is versatile enough that you can adjust what you include depending on your budget. I go with eggplant, okra, alugbati (vine spinach) and ampalaya (bitter gourd). When vegetable prices are high, I opt out the veggie that is expensive. In this version I skipped ampalaya, as they were about Php 150/ kilo when I made it.

Mung bean pulp will rise to the top when the pot is covered. Remove as much of it as you can, to make for a smoother texture.

For a full meal, serve with steamed rice and fried fish (dried or fresh).

Ginisang Munggo (Mung Bean Soup) Budget Version

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

  

• 200 grams mung beans
• 150 grams ground pork in can
• 2 bundles okra around 8 pcs
• 1 pc eggplant then into 2in length
• 2 bunches vine spinach (alugbati leaves)
• 1 pc pork broth cube
• 3 tbsp fish sauce
• 4 cups water
• salt to taste

Instructions

 

• combine water and mung beans in a covered pot, and cook at high heat until it boils briskly.
• Lower heat to medium and continue to boil. If your pot is not large enough, partially remove cover to avoid spillage.
• When pulp starts to rise, skim and remove the pulp using a ladle. Remove as much of it as you can. It will result to a much smoother dish. Add water periodically as needed to maintain the soup level.
• Once done, add in the canned meat, broth cube, seasoning mix and fish sauce.
• Fold in the okra and eggplant and co tinue to simmer until the vegetables are cooked through.
• Add salt as needed.
• Once dish is cooked, fold in the vine leaves (alugbati) before turning off the heat.

Keyword Budget Recipe

If you’re looking for budget-friendly recipes, you may also want to check-out Tinolang Tahong (Stewed Mussels In Ginger)