veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Mung Bean and Collard Green Soup (Philippine Style)
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Mung Bean and Collard Green Soup (Philippine Style)
Serves 8 - with a large tossed salad it makes a meal


2 lbs. Mung Beans, dry
2 lbs. Collard Greens, fresh or frozen
1 cup Coconut, shredded, unsweetened
2 onions, medium to large size
1 bulb Garlic
1-1/2 tbsp. Ginger, ground
Hot Pepper Sauce or Cayenne Pepper (to taste)
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We prepared this mung bean and collard green soup recipe in a large 6-1/2 quart slow cooker (Crock Pot).  The left-over soup can be easily stored in a covered container in the refrigerator for 2-3 days for future meals.  If you have a smaller Crock Pot, cut the recipe in half.  Without presoaking the mung beans, the cooking time is about 6 hours.

Place the washed and cleaned mung beans, along with 12 cups of boiling water, in the slow cooker set on "high."  Cover the slow cooker.  Stir occasionally until the water is almost all absorbed.  Add the hot pepper and ginger, and mixed in.

In a pot or microwaveable covered dish, mix together the shredded coconut with 1 cup of water.  Separate the garlic bulb into cloves, peel the cloves, and add to the coconut and water.  Bring to a boil and simmer for about 5 minutes.  Place the cooked coconut and garlic mixture in the container of your blender and run it at medium speed until the contents are finely chopped or creamed.  Add to the slow cooker and mix well.  Cover and continue cooking.

Wash, peel and dice the onions, place in a covered microwaveable dish and cook on "high" until the onions begin to get semi-translucent.  Add to the slow cooker and mix well.

If using fresh collard greens, wash, clean and finely chop (a food processor is great for this).  If using frozen chopped collard greens, work the contents in the bag to break up the pieces even more.  Precook the collard greens to soften, add to the slow cooker, and mix well.

Add additional boiling water to the slow cooker as needed for the desired consistency.  We have found that about two additional cups are necessary.  Reduce the heat to medium, and simmer for about 1 to 2 hours, mixing occasionally.  Taste the soup to make sure that all the ingredients are thoroughly cooked and that the spiciness is as desired.  If desired, additional hot pepper sauce can be added.

Serve and enjoy with a large tossed salad.

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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