Mung Bean soup is a very popular summer desert because of its cooling and calming effect on the body. It is said to rid of edema and headache. But more importantly it is a very effective antidote for toxicity of arsenic, and poisons from plants or minerals.

Ingredients:

• 1/2 cup of Green Mung Beans
• Small Piece of dried kelp - about 2x2 inches (optional)
• 6 cups of water
• 5 table spoons of Brown or Rock sugar

Direction:

1. Soak the beans and kelp overnight or at least for 4 hours in plenty of water.
2. Discard the soaking water and place the beans in a large pot and add 6 cups of water. If you use kelp, cut them into small pieces or strips.
3. Bring the water to boil then reduce the heat and stir well.
4. Simmer for 60 - 80 minutes until the beans have expanded out of their skins. They should be very soft and fluffy. Add more water if needed.
5. Add sugar to taste.
6. Can be served hot or cold