Sugarless Green Bean Soup Recipe (prepared with Thermal Cooker)

Green beans, also known as mung beans, is a type of plant base food that comes from the legumes family. These tiny beans are low in calories and is an excellent source of protein and fiber. It is also known to have cooling and detoxing properties and thus during period where I had my intensive chemo, it quickly became one of the food that was somewhat staple in my diet - mum in law would make sure I had plenty of green beans during those days.

However, as green bean is usually prepared sweet as a type of soup desert by the Chinese, called Green Bean Soup, so the moment I was off the sugar diet, mum in law had to look for alternative ways to make this dish edible for me.

Instead of using artificial sugar, she had substituted it with nature's naturally sweet ingredients - sweet potatoes and pumpkin. As for the taste? It is not going to taste like how it used to with sugar, however, it is quite delicious that I would gladly finish it without complains.

Serves 3~4

Basic Ingredients:
150 ml of green beans
2 pieces of medium size sweet potatoes, cut into chunks
1/4 of pumpkin, also cut into chunks - I like to use Japanese Pumpkin (Kabocha) as it is easily found here. But technically any pumpkin will work the same as they are naturally sweet
4 cups of water - note that the level of water will determine the thickness of the desert. I like mine thick so 4 cups with above ingredients is just nice. However, if you like it to be more watery then feel free to add more water

1. After washing the green beans, put every it inside the thermal pot and recommended/ desired amount of water.
2. Bring to boil then transfer into thermal cooker and leave for at least 3 hrs.
3. Bring out onto a bowl and enjoy..!


Stupidgale is a Sino-Kadazan office nerd during the day and leisure blogger by night. She enjoys writting about everything under the sun and is currently living in Singapore with her family (including teddygirl the corgi).

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