- In a medium pot, boil mung beans in water until soft, about 35-40 minutes.
- When done, mash beans; set aside.
- In a large pot on medium heat, heat olive oil; add onion and garlic; cook until softened, stirring often, for about 5 minutes.
- Add pork, season with salt and pepper.
- Cook for another 3 minutes.
- Gently stir in prawns, cook another 2 minutes.
- Add tomatoes, cook another 3 minutes.
- Reduce heat to low, pour chicken broth over mixture and allow to simmer in broth for another 5 minutes.
- Add beans to the soup; mix well.
- Stirring frequently, cook for another five minutes.
- Add water or chicken broth for desired consistency.
- Stir Moringa leaves into soup and cook 2 minutes more before serving hot.
Serves 8.
Approximate Nutrient Analysis per serving (not including salt to taste):
210 calories, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 6 g fiber, 3 g sugar, 20 g protein