My mother froze mung bean soup into popsicles every July. Even now, the smell of simmering mung beans means summer has truly arrived.
Mung bean is sweet and cool, entering the Heart and Stomach. It is traditionally used to clear summer heat, drain dampness, and settle the body when the weather turns heavy.
Find these at Asian markets, Whole Foods, or via our Herb Grimoire.
Rinse mung beans.
Simmer beans in water 30-40 minutes until they split open.
Sweeten with rock sugar if desired; chill or serve warm.
A squeeze of lime brightens it beautifully.
Cooling — best in hot weather. Those with weak digestion should eat the beans well-cooked and in moderation. Educational purposes only.
When the heat climbs, Chinese kitchens reach for mung beans. Simmered until the beans split and the broth turns golden-green, this soup is the traditional answer to summer heat and stagnation.
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