Published:  14:30 Monday - September 05, 2016

Green bean is a popular material in Vietnam cuisine and it is usually used for cooking sweet soup in summer because of its benefits. Let’s learn how to cook green bean soups.

Ingredients

green beans (~1/2 cup)

lotus seeds (handful)

cranberry beans (handful)

barley (handful)

coconut palm sugar (or whatever sugar you have on hand to taste)

pot of water

Directions:

Wash the mung beans in cold water several times discarding any debris. Place the mung beans and the water in a medium large saucepan and bring to a boil.

Reduce the heat to low and simmer,covered ,for 1 hour. Stir occasionally to keep the beans from sticking.

Let the beans cool slightly,then puree until smooth.

Return the puree to the pan with the lotus seeds and bring to a boil again. Reduce heat and let simmer, uncovered for 1 hour. If it seems to be too thick add more water-it should be the consistency of a lentil or split pea soup.

Chop the brown sugar and stir into the soup. Let simmer,stirring until the sugar has dissolved.