The soup is very easy to make, except that the beans take a while to cook enough to be mashed.
1 c mung beans, 2 c water (more may be added when boiling), 1 clove garlic, 1 small onion, 1/4 lb meat (whatever you prefer), 1 c veggetables (spinach is suggested but you can use whatever you like)
Boil the beans for about 30 minutes. When they're fork tender, mash them up. This will make for a creamy soup.
When the beans are ready, in another pan sautee garlic, onion. When the onions have turned transluscent, add the meat. (I added ground meat to mine.) When the meat is cooked, add the vegetables. (I had left-over broccoli slaw in the fridge so that's what I added in). Continue sauteing for 2-3 mins. and when the veggies have softened up, add the entire sautee mixture to the boiling soup and stir. For more flavor, I added chicken stock to my soup but this is not done tradionally. Season with salt and pepper. Just simmer for another 3 minutes and your soup is done! This soup is very versatile, as most soups are. In my country, we usually add to it a certain leafy vegetable called "kangkong" - very similar to spinach. Some even add a bit of coconut milk for a creamier soup.
The soup is served with steamed rice, to be eaten at best when it is warm.
This is a healthy soup, my ultimate comfort food. Luckily, Mr. J likes it too. Reminds him of the Philippines, he says... (of course!!! )