Monggo Soup

ARCHIE MODEQUILLO

The cold winds that are now beginning to blow summon images of steaming hot soup. And the soup has to be rich too, in order for its bodywarming quality to effectively work amid dropping temperatures.

In the city, beef or pork stew is frequently resorted to; in the rural areas, free-range chicken.

The oils from the fats of the meats are extracted during cooking and nicely mix with the soup. Understandably, these oils when ingested work to warm the body. And so, the body is able to stand up to the cold.

However, resorting to meat and poultry – or even fish – for a good hot soup may not be always possible. It is common knowledge that beef, pork and chicken each command quite a price. Where the price is not an issue, too much of these may not be healthful.

With fish, traditionally the price shoots up during the cold months when the monsoon winds make the sea very rough. Besides the biting cold out in the open, few fishermen would dare the rough seas, for safety reasons. And, the lesser the fish in the market, the higher the demand – and the price go up.

So what’s the best alternative hot soup for the cold season? There’s a less expensive and even healthier option – crops and vegetables. Hot vegetable soup is just as good… well, even best when cost and nutrition are considered.

Take, for instance, monggo beans. Monggo soup is quite filling and nutritious. It’s versatile too; various twists can be made to it depending on the complementary ingredient. Meats, chicken or fish can be added to it for a kick of a desired flavor.

Monggo has been touted as a superfood, because of the nutrients it packs. Some people say monggo soup is best with shrimp, others go nuts with chicharon. Yes, chicharon!

According to Lalaine Manalo, at the website www. kawalingpinoy.com, “as the crispy pork rinds simmer and soften in the broth, the fat they render infuses the monggo soup with delectable flavor. And with verdant kangkong leaves steamed in the pot just until wilted to round things up, Ginisang Monggo is hearty and tasty.” Ms. Manalo shares this recipe:

Ginisang Monggo at Chicharon Ingredients:

1 cup dried monggo beans

6 cups water

1 tablespoon vegetable oil

1 onion, peeled and sliced thinly

3 cloves garlic, peeled and minced

1 large tomato, chopped

2 cups chicharon (pork cracklings with attached meat) 1 bunch fresh kangkong, stems trimmed

1 tablespoon fish sauce

Procedure:

• Sort through the monggo beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.

• In a large pot, combine monggo beans and water. Over medium heat, bring to a boil skimming froth that floats on top.

• Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and its skins have burst. Add more water as needed to maintain about 4 cups.

• Add tomatoes and cook, mashing with the back of the spoon, until softened.

• In another pot over medium heat, heat oil. Add onions and

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garlic and cook until tender and aromatic.

Add fish sauce and continue to cook for about 1 to 2 minutes.

Add cooked monggo beans including liquid. Bring to a boil.

Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste. Add kangkong, turn off heat and cover pot for about 1 to 2 minutes or until kangkong is just wilted.

Serve hot. This recipe serves six persons.

Note: The chicharon part may be replaced with either canned sardines or tuna, or crispy dilis.