Soups
Five-Color Bean and Dried Tangerine Peel Soup
traditionally used to nourish the five organs, support digestion, and promote overall vitality
Why people make this soup
In Chinese medicine and food therapy, colour carries meaning: red is associated with the heart, white with the lungs, green (or black) with the liver, yellow with the spleen, and black with the kidneys. By eating a wide range of naturally coloured whole foods, the thinking goes, you cover more nutritional ground and support the body’s different systems at once.
Bro Niu came across a small grain shop one day — the kind that carries every imaginable variety of rice, wheat, and bean in open sacks — and picked up a beautiful selection of beans including the large, speckled “flower bean” (cranberry bean / borlotti type), which he particularly noted for its richness in vitamins and minerals, and its traditional association with strengthening the spleen and kidneys. He combined five varieties in a pot with chen pi, and found it made a satisfying, everyday-style nourishing soup — good for the whole family.
Who it suits / who should be cautious
- Suitable for most adults and older children; good as a regular family soup
- Safe for people with diabetes and high blood pressure (confirmed by Bro Niu in the Q&A)
- People with gout should not eat this soup — all beans are moderately high in purines
- People with sensitive digestion should soak the beans well (at least 1–2 hours) and include chen pi to reduce gas
- Those with eczema or ovarian cysts can drink this soup, though Bro Niu advises not consuming yellow soybeans and black soybeans in excess due to their phyto-estrogen content — an occasional pot is fine
Why these ingredients (the food-therapy logic)
- Large patterned bean / cranberry bean (da hua dou, 大花豆): Traditionally associated with strengthening the spleen and kidneys and improving appetite. Said to help the body handle dietary fats by reducing fat absorption from other foods.
- Green-kernel black soybean (qing ren hei dou, 青仁黑豆): Associated with nourishing the kidneys and liver, promoting circulation, and dispelling wind-dampness.
- Yellow soybean (huang dou, 黄豆): Traditionally supports the spleen and stomach, and is a good plant-based protein source.
- Mung bean (lv dou, 绿豆): Cooling and detoxifying; associated with clearing heat from the liver and protecting it.
- White hyacinth bean (bai bian dou, 白扁豆): Strengthens the spleen and removes dampness; gently warming in nature.
- Dried tangerine peel (chen pi, 陳皮): Moves qi, eases digestion, and reduces the gas and bloating that beans can cause. The white pith does not need to be scraped off — it is associated with keeping blood vessels flexible.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Large patterned / cranberry bean | 1 liang (~38 g) | Soak 1–2 hours, discard soaking water |
| Green-kernel black soybean | 1 liang (~38 g) | Soak 1–2 hours, discard soaking water |
| Yellow soybean | 1 liang (~38 g) | Soak 1–2 hours, discard soaking water |
| Mung bean | 1 liang (~38 g) | Soak 1–2 hours, discard soaking water |
| White hyacinth bean | 1 liang (~38 g) | Soak 1–2 hours, discard soaking water |
| Dried tangerine peel (chen pi) | 1 whole piece | Soak until soft, cut into strips |
| Water | 8 bowls (~2 litres) |
Method
- Place all five bean varieties in a bowl, cover with cold water, and soak for 1 to 2 hours. Drain and discard the soaking water.
- Soak the chen pi in cold water until soft (about 10 minutes), then cut into strips.
- Place all the beans and chen pi in a pot. Add 8 bowls of water.
- Bring to a boil over high heat, then reduce to a medium-low simmer.
- Cook for approximately 1.5 hours, until all the beans are soft and the soup is fragrant.
- Serve as is — this soup works both plain (as a savoury-mild drink) or lightly salted as a side dish. The beans can be eaten too.
Bro Niu’s tips
- The soup is naturally mild and slightly sweet — it can be eaten plain or with a little salt. Old and young alike can enjoy it.
- Always soak beans before cooking: soaking reduces cooking time and helps reduce gas production in the digestive tract. Discarding the soaking water also helps.
- Adding chen pi is important — it significantly reduces the gassy, bloating effect of beans.
- Red kidney beans or adzuki beans can be swapped in if some of the above varieties are unavailable. Adzuki beans (chi xiao dou) have a particularly strong damp-clearing effect.
- People with gout should not eat this soup.
Community questions answered (selected)
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Q (MAN): Can people with diabetes and high blood pressure drink this soup? Bro Niu: Yes, this soup is suitable for both diabetes and high blood pressure.
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Q (CARA): I have a sensitive stomach and get bloated easily. Can I blend the beans into a porridge to eat? Bro Niu: Beans can cause bloating, but including chen pi in the cook will significantly help. You can try blending a small amount at first to see how your stomach reacts — and always make sure to include the chen pi when cooking.
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Q (匿名 reader): Does the white pith on the inside of chen pi need to be scraped off? Bro Niu: No need to scrape it off. The pith is traditionally associated with keeping blood vessels supple.
Published May 26, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
