Vegan Mung Bean Soup is a plant-based version of the Filipino soup traditionally known as Ginisiang Munggo. The main ingredient, mung beans, is known for being a powerhouse legume that’s high in nutrients and antioxidants. Simple, yet extremely healthy, vegan mung bean soup (ginisiang monggo) is low-calorie goodness!

Growing up, mung bean soup, or ginisiang munggo, was never my favorite Filipino dish. The thick, mushy, green-brown soup is a hard sell for kids. 

Now that I’ve gone plant-based, I find myself craving vegan mung bean soup, and it’s actually quite easy to make vegan. 

Despite being made from beans, traditional ginisiang munggo is not vegan-friendly. This Filipino dish typically requires fish sauce, beef or pork fat, and of course, lots of pork rinds or chicharrones. 

Luckily, being made from beans means it lends itself well to being veganized! In fact, this soup can be one of the easiest and healthiest recipes in your rotation as it’s low in calories, yet filling and super high in nutrients. Skip the optional vegan pork rinds, and this recipe is whole-food, plant-based too! 

Ingredients: 

• 2 cups dried mung beans*
• 1 small yellow onion minced
• 1 Roma tomato chopped
• 2 cups spinach 
• 3 cloves of garlic minced
• 6 cups veggie broth
• 2 tbsp oil
• Salt and pepper to taste
• Vegan pork rinds optional**
• Additional water as needed

* I used sprouted mung beans in this recipe because that’s what I found at the store, but traditional vegan mung bean soup (ginisiang munggo) uses non-sprouted mung beans. Either works perfectly and they both cook the same! Sprouted mung beans are said to be lower in calories and higher in antioxidants, but use whatever you can find. 

** The vegan pork rinds I use are from Outstanding Foods Pigless Pork Rinds, which I find at Whole Foods, but there are several other vegan pork snack brands available. Trader Joe’s even has their own brand of plant-based porkless rinds!

First,  bring 6 cups of veggie broth to a boil in a large pot. Thoroughly wash and rinse the mung beans, then add them to the pot. Boil the mung beans for about 40 minutes until they are very soft and mushy. They should start to look homogenous in texture. Check the pot every 10 minutes and add more water as needed.

Next, heat the oil in another large pot on medium heat, then add the minced garlic, onions, and tomatoes. Saute the veggies for 2-3 minutes. 

Then add the cooked mung beans to the pot, including all the contents, and stir to combine with the veggies. The soup will be very thick, so add more water to reach desired consistency. Thick or thinness of soup is your preference! 

Cover and let the soup simmer for 10 minutes, stirring occasionally, then throw in the spinach leaves to wilt for the last 1-2 minutes. Season with salt and pepper to taste.

Finally, top each serving with vegan pork rinds (optional) and serve with white rice.

Meal prep this recipe and keep in the fridge for 5-7 days for a hearty and healthy, easy lunch. When reheating, add more water and salt as needed as the soup will become extremely thick in the fridge. I like to throw in fresh spinach leaves and plant-based pork rinds with each serving!

For all your favorite Filipino dishes, try these veganized, plant-based versions next: 

• Vegan Arroz Caldo

• The Best Vegan Lumpia

• Vegan “Spam” Musubi

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