Easy 20-Minute Green Bean Soup That Even A Kid Can Make
If you can boil water, you can make green bean soup.
Chinese-style green bean soup is extremely easy to make and taste deliciously light and subtlely sweet. For the Chinese, green beans (or some call mung beans) are considered a cooling food source. This is most beneficial for someone experiencing heaty symptoms like constipation, dry skin, skin rashes, persistent headaches, body aches and pimple outbreaks.
While the terms heaty and cooling sounds strange to many Westerners (because grammatically the words make no sense), it is the same concept as yin and yang – opposite yet interconnected and interdependent energies of the natural world.
This is the most idiot-proof green bean soup recipe I have that takes under 20-minutes to cook. It is so simple. Seriously…if I can make it, anyone can make it – even a kid.
1/2 cup of green beans (preferably organic)
5 pandan leaves (also known as Pandanus or Screw Pine leaves)
2 large blocks of raw honey rock sugar
1. Rinse the green beans under water.
2. Wash pandan leaves under water. Make sure to rub off any traces of soil and roughly tie in a knot.
3. Add the beans and knotted leaves into an empty pot. Fill with 1.5-2 litres of water. Bring to boil.
5. Reduce heat and simmer for 20 minutes.
6. Stir occasisionally and check soup. Have the beans opened? If no, continue to simmer. If yes, add rock sugar blocks and remove the leaves.
7. Once the sugar has melted into the soup, the green bean soup is ready to eat. Remove from heat.
This is a very flexible dish to make. There are no standard rules to follow. If you prefer a thicker consistency, add more green beans or less water. You can also adjust the sweetness and flavour by adding more or less of rock sugar and pandan leaves.
I love making this soup because it is so unbelievably easy to make, deliciously light to eat and incredibly beneficial to one’s health. Read 4 Disease-Fighting Powers of Green Bean Soup.