Hello Hiveans! I wish everyone a wonderful day.
I want to share this soup recipe with lots of greens, full of goodness and won't make you fat.
My cousin wanted to cook "mongos" mung beans for lunch. I agreed with him and I let him buy all the ingredients from a sari-sari store nearby. And so we cooked it.
First, prepare all the ingredients. Thoroughly wash the mung beans and soak them in water overnight or for several hours to soften them, making them tender when boiled. Set it aside.
Now, it is ready to cook.
After washing the spices, slice the following:
• ginger • bell pepper • garlic • onion
It's up to you how many spices you add.
Then, cut and slice the greens. The following greens and one orange are:
4 stalks of Moringa
2 bundles of spinach
1 medium-sized chayote
2 bundles of sweet potato leaves
3 bundles of okra
mung beans (no need to slice)
lemon grass
1/4 sliced squash.
Wash everything after.
Peel and slice the squash and chayote. Be careful with chayote. It's too slimy. 
These are the steps in cooking:
Fry big dried fish (any dried fish) with a little oil and mix the spices.
Pour the mung beans and add two to three cups of water. Let it boil.
Drop the lemon grass. Add the coconut milk. (This is the coconut milk we added. I prefer the real coconut milk but my cousin didn't want to grate and squeeze the milk from the coconut. It's a long process. )
Sprinkle salt, pepper, and magic sarap or any spices you want. Then, taste it.
Add the chayote. When mid-tender, add the squash.
When starting to boil, add the green vegetables: sweet potato leaves, spinach and lastly the moringa.
Bring to a boil.
Finally, It's ready to serve.
What a greeny, whitey and tasty soup we got. Dig in! 
I love mongo! 
I hope you like this recipe and would love to try it for your family. Feel free to check this.
Thank you for swinging by.
Note: All photos are mine, and the lead photo was edited using Canva. 
