Hearty Sprouted Bean and Barley Soup
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:
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Instructions
- Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
- Drain beans, then add 2 quarts water or broth and bring to a boil.
- Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
- Garnish with leaf spinach or kale for an extra nutritional boost.
- Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Herbed Roquefort Biscuits
Ingredients
- 3 oz. Roquefort cheese, crumbled
- 2 tbsp minced green onion tops
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cups sprouted white wheat flour
- 1 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 6 tbsp cold unsalted butter, cut in pieces
- 3/4 cup plus 2 tablespoons (whole fat) buttermilk
Servings:
Units:
Instructions
- Combine first 4 ingredients in a small bowl and set aside.
- Combine flour, baking powder, salt, and baking soda in a medium bowl.
- Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
- Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a floured surface and knead lightly 7 or 8 times.
- Roll dough to ½ inch thickness.
- Cut with a biscuit cutter.
- Place biscuits on a lightly greased baking sheet.
- Bake at 450 degrees for 13-15 minutes.
- Yield about 14 biscuits.
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