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Green Bean Sweet Potato Soup

Green Bean Sweet Potato Soup

The sweet potatoes can be boiled together with the rest of the ingredients in the pot, or steamed separately then added to the green bean soup.

If you are cutting down on refined sugar but okay with natural sugars, you can actually opt not to sweeten the green bean soup by omitting the rock sugar. Instead, let the natural sweetness of the sweet potatoes complement the unsweetened green bean soup.

Ingredients:

  • 300g sweet potatoes (番薯) peeled & cut to large chunks; see cooking note below
  • 150 grams green beans (aka mung beans/綠豆) soaked in hot water for 3 hours, rinsed and drained; see cooking note
  • 4 pandan (screw pine) leaves tied into a knot
  • 2 litres water top up whenever needed
  • 3 small pieces dried orange/tangerine peel (陈皮)
  • 15 dried lotus seeds (蓮子) optional; see cooking note
  • 60 grams rock sugar (冰糖) to taste

Directions:

Method 1: Boil everything together

In a large soup pot, add all the ingredients except rock sugar. Bring to a boil. Reduce heat to a simmer, partially covered, for about 20-30 minutes (or until the beans are softened to liking), stirring the sides and bottom of the pot occasionally.Top up with hot water at any time if needed.

Take out the sweet potatoes once they are just softened (15-20 mins). Cooking the sweet potatoes for too long will result in them becoming mushy and disintegrating in the soup.

Method 2: Steam the sweet potatoes separately.

Follow method 1 above but steam the sweet potatoes separately for the same duration. When the sweet potatoes are done, pour the steaming juices back into the pot of green bean soup.

Regardless of whether you use method 1 or 2 above, add rock sugar to taste only during the last 5 minutes of simmering and stir until the sugar is dissolved. Discard orange peel slices and pandan leaves. Serve the green bean soup either at room temperature or chilled with chunks of sweet potato in each bowl.


Cooking Note(s):

  1. Sweet Potatoes. You can use any variety and colour (orange, yellow or purple flesh), or a mix.
  2. Soaked green beans aid digestion by reducing gas, shortens the cooking time & helps to clean the beans. If you don’t have the practice of soaking the beans before cooking, feel free to skip this step and add a few more minutes to cook the beans to your preferred softness.
  3. Lotus seed. Try to buy dried lotus seeds without the green germ in the middle. Otherwise, you need to halve each seed to extract the green germ which is bitter tasting. In place of dried lotus seed, you can also use instant gingko nuts (either vacuum packed or canned ones).
  4. Sago. Refer to this tutorial for cooking sago, then add them to the bowl of green bean soup during serving.
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4 comments on “Green Bean Sweet Potato Soup”

  1. One of favourite summer afternoon snacks! Love the use of different colours of sweet potatoes here…so fun!

  2. I like sweetening green bean soup with sweet potatoes! Of the variety of sweet potatoes, I definitely like yellow and purple to the orange ones.

  3. Hi, may I know where you bought your glass pot

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