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Lotus Root, Red Kidney Bean, and Pork Rib Soup

traditionally associated with nourishing blood, supporting digestive recovery, and moistening the skin after childbirth

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
120 min
Total
140 min
Makes
1.2 L
Digestive WellnessWomen's WellnessChildren's WellnessSkin & Natural BeautyKidney & Urinary WellnessEnergy & VitalityBlood NourishmentEveryday Balance
Lotus Root, Red Kidney Bean, and Pork Rib Soup

Why people make this soup

Lotus root is one of those ingredients that deserves far more attention than it gets. When it is in season — plump, firm, and creamy-white — traditional food therapists reach for it as one of the best blood-nourishing foods available. It is gentle enough for recovering mothers, pleasant enough for children, and versatile enough for the whole family. In Chinese food therapy, lotus root is associated with benefiting the heart and spleen, supporting digestion, nourishing blood, and moistening the skin. That makes it a natural fit for postpartum recovery, when a new mother’s body has been through enormous physical demands and needs steady, consistent nourishment.

Red kidney beans bring in additional blood-supporting and spleen-strengthening properties. Ginger keeps everything warm and digestible. Red dates add a natural sweetness and a gentle calming effect. Together with pork ribs, this is a full-bodied, deeply satisfying broth that can be a postpartum staple — or simply a good family soup any time of year.

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Frequently asked questions

Who is this soup traditionally made for?

This soup is well-suited to postpartum mothers and anyone with anemia, pale complexion, or a constitution that runs weak or depleted. It is gentle enough for the whole family, including children.

What do lotus root and red kidney beans traditionally do in this recipe?

In Chinese food therapy, lotus root is traditionally associated with nourishing blood, supporting digestion, and moistening the skin. Red kidney beans bring in additional blood-supporting and spleen-strengthening properties.

How long does this soup take to prepare and cook?

Preparation takes about 20 minutes, and the soup simmers for approximately 2 hours, for a total time of around 2 hours and 20 minutes. It yields about 1.2 litres of broth.

Should I eat the solid ingredients or just drink the broth?

The recipe recommends serving the soup warm and eating the solid ingredients along with the broth, noting that the lotus root and kidney beans are particularly nourishing.

Is there a tip for using this soup to support breastfeeding mothers?

The recipe suggests adding 4 to 5 dried figs to the pot if preparing it for a breastfeeding mother, as figs are noted to support milk production gently. The recipe also recommends making this soup two to three times a week during the postpartum period for the best blood-nourishing effect.

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