Mabuhay! The vibrant flavors of the Philippines always bring pleasant memories of my life there. In Filipino culture, virtually everything is centered around family and food. And I was emersed in Filipino culture for 12 years. I spent 3 or 4 months in Manila upon arrival in 2007. Then I spent 3 years in the peaceful Bacolod City. And finally, I settled in Cebu City for 9 years.
Healing Properties of Monggo Soup
One dish that stands out for its comforting essence and aroma is Monggo Soup. This beloved recipe, often prepared in an enameled cast iron Dutch oven, encapsulates the warmth and nostalgia of home-cooked meals in The Philippines. Monggo Soup was often served when family members were sick. They would add healing plants which grow wild just about everywhere. It is not at all uncommon to see your neighbor walk outside and up the street a few houses where an herbal plant is just growing wild. She’ll pick several leaf-filled twigs and walk them back into the house.
Monggo Soup at it’s Core
At its core, Monggo Soup features mong beans, which are not only nutritious but also provide a hearty base for this delicious dish. The addition of fresh bell pepper adds a delightful crunch, while shrimp introduces a touch of sweetness from the sea. Spinach and chayote contribute vibrant colors and textures that elevate the soup to an almost therapeutic level. Simply put, it calms your soul for a while.
The aromatic blend of garlic infuses each spoonful with depth, while coconut milk brings a creamy richness that ties all the ingredients together beautifully. Each bowl serves as a reminder of my days living in the Philippines. Every spoonful is a comforting embrace on chilly evenings or a simple way to connect with loved ones.
There’s an Experience in Every Bowl
This recipe is more than just food. It’s an experience filled with memories and flavors that transport me back to tropical sun-drenched days spent enjoying family gatherings and bodybuilding competitions. As we explore Monggo Soup together, let us celebrate not only its taste but also the stories it tells—of tradition, culture, love, and connection through food.
Monggo Soup Recipe
Ingredients:
- 1 Cup Mong Beans (dry)
- 1 small Onion (diced or chopped)
- 1 small Bell Pepper (diced)
- 1 small Chayote, peeled and chunked
- 1/4 cup Coconut Milk
- 1 garlic clove smashed and chopped
- 1 handful of baby spinach
- 8 to 10 medium size shrimp
- Salt to taste
- water to desired thickness
*You can substitute just about any ingredient above to your own taste. This is a very forgiving soup. But be sure not to substitute the Mong Beans!
Let’s Do This!
Once you have all your ingredients prepared, start by sauteing the garlic and onions in 1 tablespoon of oil in your chosen soup pot. Saute until the garlic is turning golden and the onions are translucent.
Next, add your Mong Beans, covering the Mong Beans with water about 1/2 inch above the level of the beans.
Turn the heat to medium-low, cover the pot, and allow the Mong Beans to slowly simmer. BE SURE TO KEEP AN EYE ON THE WATER LEVEL. Never let the water level fall below the level of the beans! You WILL need to add water as the beans simmer. Check every 10 minutes. It will take 45 minutes to an hour until you should notice the beans are falling apart.
When the beans begin to fall apart, add the Chayote chunks, coconut milk, and salt, stir, cover the pot. You will want to taste throughout the rest of the process and add salt little by little to taste. This is in every way an art and your tongue is the paintbrush!
As the beans begin to become the soup, if it’s too thick, add water. You can’t go backwards if it’s too thin. And I assure you, this is not a soup you want too thin or too thick. It needs to be JUUUUUUST RIIIIIIIGHT! This is also the stage where the soup comes together.
When you think the soup is just right, at this point you throw in the remaining ingredients to finish the soup. Leave on medium-low for just a couple more minutes to bring the soup back up to tempurature and when the spinach is wilted and the shrimp have turned pink,
CONGRATULATIONS! You are ready to experience the flavors of the Philippines!
Nothing is more satisfying than an thick New York Strip seared in a cast iron skillet with a baked potato and a delicious bowl of Monggo Soup after 4 hours of prepping for a competition in the gym. It is packed full of good nutrition and freshness!
It’s kind of sad to realize, I never ate more nutritiously than the years I lived in The Philippines. That’s because there’s always fresh home cooked food being served around every neighborhood.
The freshest fish can always be found and there’s always someone cooking for others for a cheap price. As long as they can make enough to live and eat, Filipinos are happy! The Filipino people can teach the world much about appreciating the simple things in life. And life is simple there. And that’s what I loved about it.
A Deeply Personal Experience
Making the Monggo Soup video and creating this blog post proved to be a very emotional experience for me. The array of memories that gushed through my mind while working on this Monggo project sometimes was overwhelming.
An Abrupt End to a Good Life
I was forced to leave what was my home and what I planned to be my home for the rest of my days. It was sudden, and I had to say goodbye to many good people whom I called my friends and family.
So revisiting Philippines was as joyful as it was bittersweet. I learned so much from the people of the Philippines which enriched my soul and made me a better man.
So I leave you with this greeting: