The main ingredient of green bean soup is green beans. Before simmering mung bean soup is recommended to soak mung beans for a while, not only can the surface of the mung bean residual dust and other harmful substances to remove, but also make the mung bean has softened. Cooked faster in the cooking, the nutrients are precipitated faster. However, it should be noted that do not use the iron pot to cook green bean soup, so as not to blacken the green bean soup, in the taste and nutrition is worse, it is recommended to use the casserole is better.

Green bean soup is a green bean and water as the main ingredients boiled into the soup, nutrient-rich, is the economic value and nutritional value of a soup. Mung bean soup is a traditional Chinese folk food to relieve summer heat. Mung bean soup has a variety of cooking methods, a wide range of flavors, the most important barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.