Mung bean soup, as a good summer antidote, has the function of clearing heat and detoxifying, generating body fluid and quenching thirst, and diuretic to relieve summer heat, but mung bean is cold in nature, and long-term and large amounts of consumption can cause cold and weakness in patients, especially those with poor or cold constitution, and can aggravate symptoms such as cold and weak limbs and back and leg pain. For patients with chronic gastritis, gastric ulcer, dyspepsia and other digestive diseases, patients with kidney and spleen and stomach insufficiency, as well as children, the elderly or patients prone to dysmenorrhea, long-term consumption of mung bean soup can aggravate the patient’s abdominal pain, diarrhea, nausea, vomiting and other symptoms, and at the same time can aggravate the condition. In addition, although mung beans contain carbohydrates, proteins, fats, vitamins, minerals and other nutrients, but for patients with a weaker constitution, long-term consumption can still result in one-sided nutrition, and it is easy to stimulate the gastric mucosa, resulting in intolerance and other symptoms. Therefore, it is recommended that patients drink 2-3 times a week, a small cup each time. When cooking mung bean soup, you can add water in stages, cook until the mung beans bloom and then add water once to boil and drink. And green bean soup should not be chilled to avoid enhancing the coolness and cause gastrointestinal discomfort.