Filipino Vegetable Soup with Squash, Okra and Greens

Filipino vegetable soup is a light, savory broth filled with vegetables such as squash, long beans, eggplant, okra, and leafy greens. This meatless version takes inspiration from utan, a vegetable soup associated with the Visayas; recipes vary by household and region, and some include fish or shrimp.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, diced (about 150 g)
4 garlic cloves, finely chopped (about 12 g)
1 tablespoon (6 g) finely chopped fresh ginger
2 medium ripe tomatoes, chopped (about 250 g)
8 cups (1.9 L) water
1½ pounds (680 g) kabocha squash or calabaza, peeled if needed, seeded, and cut into 1-inch (2.5 cm) cubes
2 cups (200 g) sitaw, or long beans, cut into 2-inch (5 cm) lengths
1 medium Asian eggplant, cut into 1-inch (2.5 cm) pieces (about 250 g)
1 cup (120 g) fresh okra, stems trimmed and pods cut in half if large
1 tablespoon (15 ml) fish sauce (patis), or 1 tablespoon (15 ml) soy sauce for a vegetarian version
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
2 cups (40 g) packed malunggay leaves, picked from stems, or 2 cups (60 g) baby spinach
1 teaspoon (6 g) bagoong, or fermented shrimp paste, optional for serving
2 calamansi, halved, or 1 lime cut into wedges, for serving (about 30 ml juice)

Instructions

Prepare the vegetables, about 20 minutes. Wash and drain the produce. Dice the onion, chop the garlic and ginger, and cut the tomatoes. Peel the squash if its skin is tough, remove the seeds, and cut the flesh into even 1-inch cubes so the pieces soften at roughly the same rate. Trim and cut the long beans, eggplant, and okra. Strip malunggay leaves from their woody stems, or measure the spinach. Keep the ingredients in separate piles because they go into the pot at different times.
Soften the aromatics, 6 minutes. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and ginger for 1 minute, then add the tomatoes and cook for 2 minutes, stirring and pressing a few tomato pieces against the pot to release their juices. The mixture should smell fragrant and look moist rather than deeply caramelized.
Start the broth and cook the squash, 15 minutes. Pour in the water and add the squash. Cover the pot and bring the liquid to a gentle boil over medium-high heat, which should take about 5 minutes. Uncover, reduce the heat to maintain a steady simmer, and cook for 10 minutes. Stir once or twice so squash does not stick. At this point, the cubes should be starting to soften around the edges but should still hold their shape.
Add the long beans and eggplant, 5 minutes. Stir in the sitaw and eggplant. Keep the soup at a gentle simmer for 5 minutes, stirring carefully so the squash does not break apart. The beans should turn bright green and begin to become tender, while the eggplant should look slightly softened. If the pot boils hard, lower the heat; a vigorous boil can make the vegetables break down before the beans are done.
Cook the okra, 4 minutes. Add the okra and simmer for 4 minutes. Stir in the fish sauce or soy sauce, salt, and black pepper. If using bagoong, add a small spoonful now or serve it on the side so each person can choose how much savory, salty flavor to add. Taste a piece of squash and a bean; if either is still too firm, simmer for another minute or two before adding the delicate greens.
Finish with the greens, 2 minutes. Fold in the malunggay leaves or spinach and simmer just until wilted, about 2 minutes. Taste the broth and adjust the salt or fish sauce in small increments. Turn off the heat when the squash is tender when pierced with a fork but not falling apart. Serve hot with calamansi or lime alongside for squeezing at the table.

Tips

Cut the squash evenly. Pieces close to 1 inch cook predictably and are easy to scoop with a spoon. Much smaller cubes may collapse during the later simmer, while oversized pieces can remain firm when the beans and okra are ready. If your squash is unusually dense, give it a few extra minutes before moving on.
Use the most accessible greens. Malunggay leaves are traditional in many Filipino soups, but fresh leaves can be difficult to find outside Filipino or Southeast Asian groceries. Baby spinach is a convenient substitute with a milder flavor; add it at the very end because it wilts quickly. Avoid tough stems if using mature spinach.
Season gradually. Fish sauce and bagoong both bring salt and a pronounced fermented savoriness, and brands vary in strength. Start with the listed fish sauce and salt, then taste after the vegetables have cooked. If using bagoong, add it sparingly or let diners stir it into their own bowls rather than making the whole pot too salty.
Keep the broth gentle. A simmer cooks the vegetables while helping them keep their shape. Stir with a broad spoon rather than beating the pot, especially after the squash softens. If the soup is thicker than you like, add hot water a little at a time and taste again before serving.

Serving Suggestions

Serve the soup hot in deep bowls, with steamed white rice on the side or spooned directly into the broth. Rice makes the meal more filling and absorbs the tomato, ginger, and vegetable flavors. Put calamansi halves or lime wedges on the table so everyone can brighten their bowl to taste; a little citrus is especially welcome if the broth has been seasoned with fish sauce or bagoong.

For a simple Filipino-inspired meal, pair the soup with grilled or pan-fried fish, tofu, or a small plate of fried fish and rice. Keep the soup itself as the vegetable component and serve any protein separately, so the broth stays clear and the vegetables remain the focus. If you are serving guests with different diets, offer soy sauce in place of fish sauce and keep shrimp paste at the table as an optional condiment. A small dish of sliced chilies can also be offered separately for diners who like heat.

Variations

Make it fully vegetarian. Use water, soy sauce, and no bagoong; check that any additional seasoning you use is vegetarian. The broth will taste less distinctly seafood-savory but will still get plenty of flavor from the tomato, ginger, onion, and vegetables. A little extra soy sauce can deepen the seasoning, but add it a teaspoon at a time to avoid oversalting.

Use what is in season. Sitaw can be replaced with trimmed green beans, though they are usually shorter and a little less substantial. If Asian eggplant is unavailable, use one small globe eggplant and cut it into bite-size pieces. Chayote, green papaya, or peeled potato can stand in for some of the squash; firmer vegetables need to go in earlier, while quick-cooking leafy greens should still be added last.

Add seafood for a heartier soup. Some versions of Filipino vegetable soup include fish or shrimp. Add peeled shrimp during the final few minutes and cook until opaque and firm, or simmer boneless fish pieces gently until they are just cooked through. For food safety, check fish with a food thermometer and cook it to the USDA FSIS safe minimum internal temperature of 145°F (63°C). Seafood changes the soup from meatless, so season cautiously because it can add saltiness of its own.

Make the broth more tomato-forward. Add one extra chopped tomato with the first two, or stir in a tablespoon of tomato paste while cooking the aromatics. Tomato paste gives a deeper, less fresh tomato flavor and a slightly richer-looking broth. Keep the added tomato modest so the soup remains a vegetable broth rather than turning into a thick tomato stew.

Storage and Reheating

Let leftovers cool briefly, then transfer them to shallow, covered containers and refrigerate within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. The vegetables soften as they sit in the broth, particularly the squash and okra, so the texture will be less distinct on the second day even though the soup remains suitable to reheat within that storage window.

Reheat only the portion you plan to serve in a saucepan over medium heat, stirring gently until steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the center of the soup, especially if reheating a large amount. Add a splash of water if the broth has reduced or thickened. You can freeze the soup in airtight freezer-safe containers for about 2 to 3 months for best quality, though the vegetables may become softer after thawing. Thaw in the refrigerator and reheat to 165°F (74°C); do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

What is Filipino vegetable soup called?
Names and recipes differ around the Philippines. This version is inspired by utan, a vegetable soup associated with the Visayas, and similar vegetable soups may be called by other names in different places. Families also vary the vegetables, seasonings, and whether they add fish or shrimp, so there is no single fixed ingredient list.

Can I make the soup without fish sauce?
Yes. Replace the fish sauce with the same amount of soy sauce for a vegetarian-friendly seasoning, and leave out the optional bagoong, which is fermented shrimp paste. Taste before adding more salt because soy sauce also contributes salt. The soup will lose some of the briny depth of fish sauce, but the aromatics and vegetables still make a flavorful broth.

Can I use frozen vegetables?
You can use frozen squash or green beans if fresh vegetables are unavailable, but their texture may be softer. Add frozen vegetables directly to the simmering soup rather than thawing them first, and check them a few minutes earlier than you would check fresh pieces. Frozen spinach can replace fresh spinach; thaw it and squeeze out excess water first so it does not dilute the broth.

How do I keep the vegetables from getting mushy?
Cut the squash into even, fairly large cubes, maintain a gentle simmer, and add each vegetable in the order given. Avoid prolonged boiling and vigorous stirring. Check the squash before adding the greens, since it continues to soften in the hot broth. If you prefer firmer okra, add it a minute later and shorten its cooking time slightly.

Can I prepare any of it ahead?
Yes. Wash and cut the sturdy vegetables, then refrigerate them in separate covered containers for up to a day. Keep the leafy greens separate and add them only while finishing the soup. For the best texture, cook the broth and vegetables shortly before serving; a fully cooked pot can be reheated, but the vegetables will soften more with each heating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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