Three-Bean Soup (San Dou Tang)

Why people make this soup

Fatty liver has become one of the more common diet-related health concerns in modern cities, often progressing quietly from a mild stage — where a person simply feels a little tired and craves rich food — to a more noticeable state with digestive discomfort. In Chinese food therapy, this Three-Bean Soup has a long track record as a gentle, daily-use remedy associated with clearing excess “heat and dampness” from the body, two concepts that broadly map onto the conditions that traditional practitioners believe allow fatty liver to develop. The soup tastes naturally sweet and slightly earthy, and it is easy to make a big batch.

Nourilo points out that this is a nice-tasting soup the whole family can share — not just those with liver concerns.

Method

1. Rinse all three types of beans and the dried tangerine peel, then soak everything together in cold water for about 1 hour.
2. Drain, then add fresh water — about 6 bowls — to a pot and bring to a boil.
3. Add all the soaked ingredients and return to a boil.
4. Reduce to a medium simmer, cover, and cook for approximately 1 hour until the beans are tender.
5. Add rock sugar to taste and stir until dissolved.
6. Serve warm. Drink the soup; you can also eat some of the beans.

Nourilo’s Tips

Nutritious and well-balanced, this soup is fine for all ages. However, because beans are relatively high in purines, anyone with gout must give it a miss. If you are watching your weight and worried about the sugar content from eating too many beans, Nourilo’s suggestion is simple: drink the soup and eat just a small amount of the beans — you still get the benefit without the extra calories. No need to skip dinner — nutrition still matters, even when managing weight.