Monggo Guisado with Shrimps and Spinach

Hello Everyone!!!

Today we’ll make our favorite Filipino Traditional Friday Soup.

Also known as Ginisang Monggo or Mung Bean Soup is a savory stew of whole mung beans with prawns or fish. It is traditionally served on Friday of Lent when the majority Roman Catholic Filipinos traditionally abstain from meat. Which eventually become a common Friday soup for most of the Filipinos. We onboard ship have also adapted this tradition.

The Swedes have traditional pea soup “Ärtsoppa” every Thursday and the Russians have their “Gorohoviy” pea soup, and we Pinoys are proud and happy to have our Monggo Guisado on Fridays.

To get the best taste of monggo soup, always use a rich soup stock. It takes more time if you follow this recipe than most of the recipe that you can find all over the web, but I can assure that it is worth it. Once you tried this recipe, I can say that you will never go back using just water and bouillon cubes as your soup stock.

Monggo Guisado with Shrimps and Spinach
Monggo Guisado with Shrimps and Spinach – Photo by Nino Almendra

Now on with the cooking…

Monggo Guisado with Shrimps and Spinach

Prep. time: 20 minutes

Cooking time: 2-3 hours

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

600 grams (3 cups) green monggo beans

6 liters chicken or pork soup stock

500 grams frozen peeled cooked shrimps

500 grams fresh or frozen whole leaf spinach

4 Tbsp. cooking oil

12 cloves garlic, finely chopped

Sea salt to taste

1 stalk (150 grams) leeks, thinly sliced

Direction;

Wash the monggo beans then drain the water. Place the monggo beans and soup stock in a large soup pot. Bring it to a boil on very high heat.

Transfer on medium heat and cover it crack open, let it simmer until the beans are soft.

Add the shrimps and spinach into the soup.

Saute the minced garlic in oil until golden brown, add it into the simmering soup.

Season with salt to taste. Garnish with sliced leeks.

Enjoy your meal !!! 🙂

Note: Soup stock can be prepared in advance. Use fresh spinach if available onboard. At home use fresh Malunggay and Alogbate. Dried shrimps or Hibe can also be used as a substitute for frozen peeled cooked shrimps. Leftover fried tuna can also be added, just remove bones, and flake it. If using pork soup stock, leftover Lechon Kawali or Roast Pork Belly can a substitute to shrimps.

Here’s how I do it;

Wash the monggo beans then drain the water. Place the monggo beans and soup stock in a large soup pot. Bring it to a boil on very high heat.

Transfer on medium heat and cover it crack open, let it simmer until the beans are soft. Add the shrimps and spinach into the soup.

Saute the minced garlic in oil until golden brown, add it into the simmering soup.

Season with salt to taste. Garnish with sliced leeks.

Monggo Guisado with Shrimps and Spinach
Monggo Guisado with Shrimps and Spinach – Photo by Nino Almendra

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Monggo Guisado with Shrimps and Spinach.


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