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Red bean soup


Red bean soup for PCOS and other healing


Red beans are loved for their flavour and soft creamy texture. When soaked and cooked, their benefits become almost medicinal as they are quite healing, especially when paired with mung beans. This soup is great for humid weather and can help the body avoid the effects of external pathogenic dampness. Dampness arises in humidity and terrains that contain excess moisture. Being exposed to these conditions can lead to to weight gain, weak immunity, fatigue, phlegm, edema and an overall sluggish feeling.


In TICM, red beans are loved by the Spleen organ system due to their sweet taste. Beans in general also support the Kidney organ system as they symbolise health in the reproductive organs. In the Compendium of Materia Medica Dr Li Shizhen tells of the red bean’s potencies: “it can initiate breast milk secretion and reduce water retention”. In the medical book Herbal Diet written by Dr. Chen Shiliang during the Tang Dynasty (618-907), the red bean is also credited as an effective agent for stimulating weight loss and maintaining a svelte figure.


In TICM mung beans are used in warmer weather for their cooling essence that helps to dispel internal heat, clear away toxins, promote urination and relieve hot weather ailments and rashes. They balance the warmth of the red bean. In TICM it is always about balance for the most harmonious outcome. Mung beans is absolutely amazing for any inflammation.


Healing soup benefits:

Relieves excess weight where fluid retention is the issue.

Clears heat and toxins in the Blood that causes rashes, pimples and boils.

Promotes transportation of fluid, helping the body pass more fluid and reduce fluid retention in the body.


Ingredients:

1 cup red beans

1 cup mung beans

one small piece of Chen pi (dried tangerine peel)

2 quarters filtered water

Chinese rock sugar ½ cup or less to taste (optional)


How to cook:

Rinse and soak the beans for at least 30 minutes.

Drain and rinse the beans.

Add water and Chen pi to a pot.

Bring to a boil, add beans and simmer until beans are tender and soft about 2 hours.

Stir occasionally.

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