Lily and mung bean soup

Overview

Mung bean and lily soup is a very good soup to relieve summer heat. The mint at home is growing vigorously. Adding some mung bean soup has a unique aroma and cool taste, and the effect of relieving summer heat is even better.

Tags

• soups
• lunch
• dinner
• students
• mint leaves
• mung beans
• dried lily
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Pick out the bad ones from lilies and mung beans and clean them.

   

3. 3 Add appropriate amount of water.

   

4. 4 Bring to a boil over high heat, simmer for about 1 minute, cover the pot and turn off the heat.

   

5. 5 Clean the mint leaves and set aside.

   

6. 6 After cooking the mung bean soup, turn off the heat and simmer for about half an hour and then bring it to a boil. It only takes about 2 minutes to boil the mung beans. The mung beans will bloom completely.

   

7. 7 Let the cooked mung bean and lily soup cool slightly and add mint leaves.

   

8. 8 It tastes better if refrigerated for 2 hours!