Tag Archives: soup

Easy Tomato Soup

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We had inherited some friends’ CSA vegetable share over the summer and it always came with tons of tomatoes. After several weekends spent making and drinking salsa as if it were gazpacho, we decided to try our luck at making homemade tomato soup. Restaurants always make them so hearty, rich and steamy, and so we were determined to make our own.

Hot, hearty, and mine. Now it’s yours to make too!

Fresh tomatoes from a nearby CSA.

We began with a bunch of ripe tomatoes, chopped coarsely. Continue reading →

Black Bean, Mushroom and Carrot Soup

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It’s not quite a magic start as opposed to a particular one. This soup begins in the most delicious way – with bacon, as in my previous lentil soup whose flavor just kept getting better as the days passed.

Vegetarian versions may be made without the savory offender, of course, but it wouldn’t have the smoky salty taste I was looking for in this particular soup. Either way the texture of this is light and fresh, with a hearty and meaty kick. Recipe below. Continue reading →

Simply Smoky Lentil Soup

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I’ve always wanted to make an American style, smoky lentil or pea soup, the kind one orders on a cold day for a hearty and meat-flavored meal in a bowl.
My creation turned out to be just that, a bowl of goodness rich in flavors of smoke, celery and bay, with a bit of meat here and there. This is the kind of soup you’ll mop the bowl clean with some bread, so consider yourself warned. Recipe follows. Continue reading →

Mung Bean Soup (Ginisang Munggo)

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I grew up dipping the adobo in my spoon in munggo, a soupy stew made with green mung beans, sauteed tomatoes, onions, and horseradish leaves (malunggay). It just seemed to go side by side with the ubiquitous adobo and complimented the saltiness with the flavor of beans and tomatoes. In the US, malunggay can be found in the frozen section of good Filipino and Asian grocery stores, but we make do with a handful of frozen chopped spinach added towards the end of cooking.
The typical preparation of munggo is a little thicker than how we make it, but we prefer a more watery soup we can slurp alongside our meal or pour over our rice. The dominant flavors include onions, tomatoes and fish sauce.

Soaking mung beans overnight in water lets it cook quicker and create a unique texture when done.
In a pot with water, boil the mung beans on medium heat until soft, about twenty minutes.
In a separate pan, saute onions, tomatoes, and fish sauce.
When tomatoes are soft, add to the pot with mung beans.
Add bouillon and simmer for another fifteen minutes. 
Add malunggay or chopped spinach before serving. Season with fish sauce to taste.
Serve alongside rice and adobo for your Filipino Cuisine 101.
Ginisang Munggo (Mung Bean Soup)

1/2 cup mung beans
1 ripe tomato, chopped coarsely
1/2 onion, choppped
1/2 small package, frozen chopped spinach
1/2 beef or vegetable bouillon
1 tablespoon fish sauce, more to taste
Soak beans overnight. Simmer until soft for about twenty minutes. In a separate pan, saute onion and tomatoes until soft and add to the pot. Add bouillon and simmer for another fifteen minutes. Add malunggay or chopped spinach before serving. Season with fish sauce to taste.
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