Black Bean & Grain Beauty Soup
A nourishing triple-bean soup blended with ancient grains and seeds, known in Chinese tradition for supporting healthy skin and natural detoxification. This slow-simmered beauty elixir develops a silky texture as the beans break down.
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This traditional wellness soup combines nutrient-dense black beans with silky red beans, ancient grains, and brain-boosting walnuts. The long simmer time coaxes out a naturally creamy consistency without any dairy. Perfect for a weekly reset or when your skin needs a glow-up from the inside out.
Ingredients
Red beans
1/2 cup
Black beans
1/2 cup
Job's tears (coix seeds)
1/3 cup
Black rice
1/4 cup
Glutinous rice
2 tablespoons
Dried lotus seeds
1/4 cup
Black sesame seeds
1 tablespoon
Walnut kernels
1/3 cup
Water
10 cups
Honey or rock sugar (optional)
to taste
Instructions
1
Soak the beans and grains
Rinse all beans, grains, and lotus seeds under cold running water. Transfer to a large bowl and cover with plenty of fresh water. Let everything soak overnight—at least 8 hours. This softens the beans significantly and shortens the cooking time.
2
Drain and add to pot
Drain the soaking water (you can use it if you like, but fresh water yields a cleaner flavor). Add the soaked ingredients to a large heavy-bottomed pot along with 10 cups of fresh water. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
3
Simmer until silky
Keep the soup at a low simmer, partially covered, for about 2 hours. Stir occasionally to prevent sticking. The beans will gradually burst open and release their starches, creating a naturally thick, creamy broth. Add more water if it reduces too much.
4
Add walnuts and sesame
About 20 minutes before finishing, toss in the walnut kernels and black sesame seeds. They add pleasant texture and healthy fats. Continue simmering until everything is tender throughout.
5
Serve warm
Taste and adjust sweetness if desired—honey or rock sugar complement the earthy flavors beautifully. Serve warm in deep bowls. The soup keeps well refrigerated for up to 4 days; reheat gently before serving.
