Three-Bean Summer Soup

Why people make this soup

When the heat alerts go up, Nourilo reaches for beans. 300 ml of plain mung-bean soup is the classic summer cooler, but some people find it too cold for the stomach. His fix is this three-bean version: mung bean for cooling, plus the gentler black-eyed pea and soybean, with a piece of warming tangerine peel — so the soup clears summer heat without chilling you. It’s a tasty, everyday family bowl.

Method

1. Soak the three beans separately in water for 1 hour; soak the tangerine peel soft.
2. Bring everything to a boil in 2.4 L of water and simmer about 90 minutes, down to 1.2 L.
3. Add the rock sugar, let it dissolve, and serve.

Nourilo’s Tips

Bean skins contain galactose-type substances that can cause gas, so soak the beans thoroughly before cooking to avoid bloating. This fragrant, tasty soup suits young and old — but people with gout should not drink it.