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Classic Mung Bean Soup


This soup cools down the liver and pancreas. It helps take care of the acidic heat from the wetness of the summer. it can be a regular soup or a dessert soup.

Serves: 6

• 1 cup mung beans
• ½ cup adzuki beans
• 1 cup basil leaves
• Brown sugar to taste
• ½ gallon of water for slow cooking


Cover beans with water and soak them for two hours

Drain the water and put beans in ½ gallon of fresh water

Slow cook the beans for two hours

Add the basil and brown sugar at the end

It is ready to serve—enjoy!


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