Three-Bean Beetroot Soup

Why people make this soup

During a measles outbreak in Hong Kong in early 2019, Bro Niu 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.

Who it suits / who should be cautious

• Suitable for adults and children of all constitutions; this soup is considered mild and balanced, neither too cold nor too warming.
• Pregnant women may drink this soup.
• Those with gout should use a smaller amount of adzuki beans (or omit them) and reduce all bean quantities slightly.
• This soup is a supportive food measure only; it does not replace vaccination or medical treatment.

Why these ingredients (the food-therapy logic)

• Black soybeans (hei dou): Traditionally associated with promoting fluid metabolism, dispelling wind-cold, clearing heat and toxins, nourishing the blood, and tonifying kidney energy.
• Mung beans (lu dou): One of the classic heat-clearing, detoxifying foods in Chinese dietary tradition; widely used during febrile illnesses.
• Adzuki beans (chi xiao dou): Traditionally used to promote urination, resolve dampness, reduce swelling, and clear toxins.
• Beetroot (hong cai tou): Known in folk food therapy for activating lymphatic function, supporting the body’s natural detoxification processes, and purifying the blood. It also lends a mild earthy sweetness to the broth.

Ingredients (4 bowls)

Ingredient	Amount	Notes
Black soybeans	75 g	Soak 1 hour before cooking
Mung beans	75 g	Soak 1 hour before cooking
Adzuki beans	75 g	Soak 1 hour before cooking
Beetroot	1 medium	Peel and cut into chunks
Water	8 bowls (~1.6 L)

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 8 bowls of water.
4. Bring to a boil, then reduce heat and simmer for about 1.5 hours until liquid reduces to approximately 4 bowls.
5. Serve the broth and eat the bean solids as well.

Bro Niu’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.

Community questions answered (selected)

• Q (Mi): Can I add the beetroot leaves and stems as well? Bro Niu: Of course you can add the leaves and stems. The beetroot I bought happened to have only the root with no leaves attached.

• Q (Elaine): Is this soup on the cooling side? If I am worried about being too cold in constitution, can I add a few slices of ginger? Bro Niu: This soup is mildly cooling, but not overly so. Rather than ginger, adding a piece of dried tangerine peel (chen pi) is better — it helps regulate qi, since beans can generate digestive gas.

• Q (Sandy, regarding body constitution): Can anyone drink this soup regardless of body type? Bro Niu: Any constitution can drink it. For those with gout, reduce the adzuki beans and use less of all beans.

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Published March 23, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.