Tomato, Carrot and White Kidney Bean Pork Rib Soup

Why people make this soup

Nourilo loves cooking with different-coloured beans — partly because they taste good, and partly because of the old idea that “five colours nourish the five organs”. White kidney beans are a favourite: big, plump and fragrantly soft once simmered. Paired with tomato and carrot in a pork rib soup, they make a lovely summer bowl traditionally enjoyed to quench thirst, generate fluids, and support the body in draining excess water for weight management. White kidney beans are available at Chinese or Asian grocers, or online.

Method

1. Blanch the pork ribs to remove scum.
2. Peel the tomatoes and carrot and cut into chunks.
3. Soak and rinse the white kidney beans.
4. Put everything in a pot with 2.4 L of water and simmer about 2 hours down to 1.2 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup suits those with high blood pressure or high blood lipids. If you can’t find white kidney beans, use hyacinth beans (bian dou) instead — traditionally used to clear summer dampness and strengthen the spleen.