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



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



  1. Cover beans with water and soak them for two hours
  2. Drain the water and put beans in ½ gallon of fresh water
  3. Slow cook the beans for two hours
  4. Add the basil and brown sugar at the end

It is ready to serve—enjoy!




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