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To Your Health Sprouted Flour Co.

Hearty Sprouted Bean and Barley Soup

Hearty Sprouted Bean and Barley Soup
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Print Recipe
Hearty Sprouted Bean and Barley Soup
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 pound dried sprouted navy beans
  • 2 quartz filtered water or beef broth
  • 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
  • 1 ham hock
  • 2-3 cups coarsely chopped ham
  • 1 pound ground beef cooked and drained
  • 8 cloves garlic chopped
  • 6-8 carrots, peeled and sliced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
  • 1 - 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/4 cup worcestershire sauce
  • 1 teaspoon hot sauce
Servings:
Units:
Instructions
  1. Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
  2. Drain beans, then add 2 quarts water or broth and bring to a boil.
  3. Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
  4. Garnish with leaf spinach or kale for an extra nutritional boost.
  5. Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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