Nourilo

Soups

Mixed Bean and Peanut Sweet Soup

Traditionally enjoyed to support people with low platelet counts

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
2 hr
Total
2 hr 15 min
Makes
1.2–1.5 L
Blood Nourishment
Mixed Bean and Peanut Sweet Soup

Why people make this soup

A cheerful mix of coloured beans — the everyday mung, red and black-eyed beans, plus kidney beans, and the newer big white beans, butter beans and Yunnan chicken-pod beans — makes for a soup that is as nourishing as it is eye-catching. Beans are rich in protein, B vitamins, minerals and trace elements. There is an old Chinese idea that “the five colours feed the five organs,” so eating beans of different colours every day is traditionally thought to be good for you. Add peanuts, and it becomes Nourilo’s favourite gentle soup for people whose platelets run low.

Method

  1. Soak and rinse the beans, peanuts and tangerine peel. Pit the red dates.
  2. Put everything in a pot with 2.4 L of water and simmer for about 2 hours until reduced to 1.2–1.5 L.
  3. Stir in rock sugar until dissolved, then serve.

Nourilo’s Tips

Beans tend to cause wind, so the aged tangerine peel is cooked in to help. This soup works well either sweet or savoury.

Frequently asked questions

Who is this sweet soup traditionally made for?

This soup is traditionally enjoyed by people whose platelets run low, and it also works as a wholesome family dessert. The recipe uses gentle, everyday ingredients that suit most family members.

What role does the aged tangerine peel play in this recipe?

Beans tend to cause wind, so aged tangerine peel is cooked in to help with that. Two small pieces are simmered together with the beans and peanuts for the full two hours.

Why does the recipe call for beans of different colours?

There is an old Chinese idea that "the five colours feed the five organs," so eating beans of different colours every day is traditionally thought to be good for you. The mix here includes mung, red, black-eyed, kidney, white, butter, and Yunnan chicken-pod beans.

How long does this soup take to make, and how much does it yield?

Preparation takes about 15 minutes, followed by roughly 2 hours of simmering, for a total time of about 2 hours 15 minutes. The finished soup yields approximately 1.2 to 1.5 litres.

Can this soup be served savoury instead of sweet?

Yes. The recipe notes that this soup works well either sweet or savoury. Rock sugar is added to taste, so you can simply omit it if you prefer a savoury version.

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