1. 2 red beets
2. 4 slices Radix Dioscoreae Oppostae (Huai Shan)
3. 2 Tablespoons Gordon Euryale Seed
4. 4 Tablespoons peanuts
5. 2 Tablespoons lotus seeds*
6. 2 Tablespoons black-eyed peas
7. 2 Tablespoons chickpea
8. 2 Tablespoons red kidney beans
9. 2 Tablespoons Lacelesf lily bulb*
10. 3 Tablespoons cashew nuts
11. 3 Tablespoons walnuts
12. Some Coastal Glehnia Root
13. Some Fragrant Solomonseal Rhizome
14. 6 chestnuts*
15. 10 ears dried black mushroom*
16. 1 dried tangerine peel
17. 6 honey dates*
18. 16 cups water

III.      Seasonings:

1. Salt (optional)

IV.      Directions:

1. Wash the beetroot to clean, peel off the skin, cut into chunks.
2. Soak the dry black mushroom in water, wash to clean, cut off the tip.
3. Soak the Tangerine Peel in water,  wash to clean, scrape off the white part.
4. Soak the peanuts in water for 30 minutes, set aside.
5. Soak the chestnuts in hot water for 10 minutes, peel off the skin, set aside.
6. Wash the following as listed below to clean, set aside: Dioscorea opposite, Gordon Euryale Seed, peanuts, lotus seeds, chickpea, red kidney bean, Lancelesf Lily Bulb, Cashews, walnuts, Coastal Glehnia Roots, Fragrant Solomonseal Rhizome, chestnuts, black mushroom, tangerine peel, and honey dates.
7. Bring the water to boil, add all of the ingredients into the pot, bring to boil again, simmer in low heat for 3 hours, and then the soup is ready. (seasonings are optional).

* May cook with the vegetarian meat stew.

V.      Recipe provider:  Xiuxia Li      Photo: Fanrun Kang