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Author Notes: 綠豆 - green beans (or mung beans). Chilled green bean soup (also known as mung bean soup), a traditional Chinese soup my mother would ALWAYS make to combat the hot weather. I grew up drinking this over the summer. My mother believed that this is the cure-all for skin: acne, eczema, blotchi-ness - you name it, and this is the cure. I'm not so sure about that, but I can't deny the cooling effect it has! This recipe can vary greatly due to personal preference. I like it mushy and chilled. You can adjust: water level, sweetness, degree of mushiness, to your preference. —Betty
- 250 grams green bean (mung bean)
- 5 tablespoons yellow rock sugar (or brown sugar, if you can't find rock sugar)
- 1/2 cup dried lily bulbs (optional)
- 6 cups water (can vary)
- In a large bowl, cover green beans with cold water and soak for about 2 hours, or overnight.
- Drain green beans and place in a saucepan. Pour water in until it is about 1-2 inches from the rim of the saucepan. NOTE: The 6 cup measurement can vary according to personal preference or size of your saucepan. Add in dried lilies
- Place on high heat until it boils. Then, reduce to low and simmer, covered, for another 1-2 hours, depending on how mushy you want your green beans to be. The green beans should blossom and shells should separate. Add rock sugar, and stir until dissolved. You can get a quick taste to see if the soup is sweet enough.
- Remove from heat and let sit, covered, for another 30 minutes. Cool to room temperature, then chill in refrigerator. Serve cold.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Warm Weather Soup