Three-Bean Beetroot Soup

Why people make this soup

During a measles outbreak in Hong Kong in early 2019, Nourilo went back to his collection of food-therapy books and found this simple three-bean soup. The combination of black soybeans, mung beans, and adzuki beans — all traditionally prized for their heat-clearing and detoxifying qualities — together with beetroot, made good sense to him. Beetroot is regarded in both Eastern and Western nutrition circles as a powerful blood-purifying, immune-supporting vegetable that helps keep the lymphatic system active. Simmered together, these four ingredients create a mild, nourishing brew that the whole family can share, particularly during cold-and-flu season.

Method

1. Soak all three types of beans in cold water for 1 hour. Drain and discard the soaking water.
2. Peel the beetroot and cut it into medium chunks.
3. Place all ingredients into a pot with 2.4 L of water.
4. Bring to a boil, then reduce heat and simmer for about 1.5 hours until liquid reduces to approximately 1.2 L.
5. Serve the broth and eat the bean solids as well.

Nourilo’s Tips

• Traditional food-therapy texts suggest taking one pot every three days, for five consecutive doses, during a measles outbreak period.
• If someone has already caught measles, a separate soothing drink can be made from sugarcane, carrot, water chestnuts, and fresh coriander — simmered together and served as a cooling tea to help ease discomfort.
• If beans tend to cause bloating, add a piece of dried tangerine peel (chen pi) to the pot rather than fresh ginger — tangerine peel helps regulate digestive qi.