The Place Called OM

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Mung Bean Soup

Dr. Jessica Morales

Photo Credit The Place Called OM

Let's be honest... sometimes we overdo it with processed, spicy, or fried foods. If you have 2 or more of the following symptoms you may want to incorporate this mung bean soup for a few days to release internal heat.

  • Feel hot

  • Bloated

  • Gassy (with stinky odor!)

  • Indigestion

  • Acid reflux

  • Fever

  • Irritability

  • Temporal headache

  • Explosive diarrhea

  • Painful urination

  • Thirst that cannot be satisfied

  • Sunburn

  • Heatstroke

  • Edema in the lower legs

  • Red Rash

  • Seasonal Allergies- itchy, red, burning eyes/ nose/ throat/ mouth

These symptoms indicate internal heat and inflammation in the body. It is important to clear this heat quickly in order to not injure the yin fluids.

Mung beans have become an important therapeutic legume in traditional medicine due to its ability to clear heat, reduce inflammation, detoxify the liver and cleanse the heart and vascular system.

IMPORTANT! Do not eat this soup if you are experiencing any cold symptoms such as feeling cold, watery diarrhea, low energy, or other cold symptoms. If you’re not sure if this soup is right for you, please contact us for an appointment.

Once symptoms resolve or you begin to feel cold, please stop eating this soup.

You can find mung beans at the grocery store by the dried rice and beans, Amazon, or Thrive Market.

See this Amazon product in the original post

Temperature: Cool

Flavor: Sweet, acrid

Actions: Clear heat, clear stagnation

Organs: Stomach, Intestines, liver, gallbladder

Used for constipation and diarrhea due to heat, indigestion, acid reflux, heartburn, smelly gas, bloating, water retention (see list above^)

Caution: Do not eat if you feel cold, have loose, watery stools, and low energy

Ingredients

  • 1 tbs Avocado Oil 

  • 1⁄2 Sweet Onion, diced

  • 2 clove Garlic, minced

  • 2 Large carrots 

  • 2 Stalks Celery

  • 1 cup Mung Beans

  • ½ head Cabbage- green or napa

  • 1 tsp Dried Thyme

  • 1 Bay Leaf

  • 8 cups Bone broth or stock 

  • Salt and Pepper to taste 

Preparations

  1. Follow instructions on packaging to cook mung beans. 

  2. In a large pot, heat oil over medium- heat. Add onions and sauté́ until translucent. Add garlic and continue sautéing for 1 minute. 

  3. Add carrots, celery, and cabbage. Cook for another 3 minutes. 

  4. Add broth, thyme, bay leaf, salt, and pepper. 

  5. Drain mung beans. Add mung beans to soup. 

  6. Bring to boil and then reduce to simmer for 20-30 minutes.