Green bean soup is green when boiled out.

Green bean soup with green beans and water as the main ingredients boiled into the soup, has the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat. Mung bean soup is richer in nutrients and is a type of soup with higher economic and nutritional value.

Green bean soup is a traditional Chinese folk good food to quench the summer heat. There are various cooking methods and flavors of mung bean soup, the most important of which are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

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Mung bean soup effect:

1, clear heat

Mung bean's power to clear heat in the skin, so that in order to clear heat, cooking mung bean soup, don't cook for a long time. This boiled out of the green color of green bean soup, clearer. It is not necessary to eat the beans together when you drink it, you can achieve a good heat-clearing effect.

2, detoxification

Mung bean detoxification within, so that in order to detoxification, cooking mung bean soup is best to cook mung bean rotten. The color of this green bean soup is cloudy, the effect of the summer is poor, but the role of heat detoxification is stronger.

Baidu Encyclopedia - Mung Bean Soup