Chayote Flower-Mushroom Bean Pork-Rib Soup

Why people make this soup

Friends gave Nourilo a couple of boxes of beautiful flower mushrooms — thick, meaty and wonderfully fragrant — so into the pot they went. Paired with chayote, a melon prized in traditional kitchens for being mild and easy on the stomach, plus a handful of scarlet runner beans and pork ribs, you get a rich, savoury soup the whole family can enjoy. It’s the kind of pot Nourilo turns to when appetites are low, energy is flagging, or everyone just needs a little shoring up.

Method

1. Peel the chayote and cut into chunks; soak the mushrooms until soft and remove the stems.
2. Soak and rinse the beans; blanch the pork ribs.
3. Put everything in a pot with 2.4 L of water and simmer for about 1.5 hours, reducing to 1.2–1.5 L. Serve.

Nourilo’s Tips

Scarlet runner beans are nourishing, fat-free, and traditionally said to help cut the fattiness of meat — a great soup bean. This soup is savoury and suits young and old. It is also traditionally enjoyed by those managing weight and guarding against the “three highs,” so feel free to make it often.