I wanted to make a soup using the ham bone from Easter. I took some mung beans that my mom gave us and made Monggo, or mung bean soup. Mung beans look like little green lentils and can be found at the Asian store. Monggo is a yummy soup that makes a lot, and goes well with a side of cucumber slices in vinegar and black pepper, fried fish, or pork rinds. I named this one after the 4.2 magnitude earthquake I felt while typing this recipe up. 😳
4.2 Magnitude Monggo (Mung Bean Soup)
1/2 package mung beans (about 1 cup)
pork leg or ham bone (with some cube pieces)
1 tsp garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 bunch spinach, chopped
12 shrimp, frozen cooked (optional)
salt to taste
Rinse mung beans and soak overnight in water with pinch of salt. Drain, rinse and set aside. Saute garlic and onion in oil. Add bone and ham pieces and simmer for 20 minutes. Add 8 cups of water. Bring to boil, then simmer for an hour or until meat is falling from bone. Add mung beans and simmer another hour. Add shrimp and continue simmering for 5 minutes. Turn off heat and add spinach. Add salt to taste. Cut meat off bone and cube. Return to soup. Enjoy over rice and your choice of side (cucumber, pork rind or fried fish). Makes 12 hearty servings.
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