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To Your Health Sprouted Flour Co.

Hearty Sprouted Bean and Barley Soup

Hearty Sprouted Bean and Barley Soup
Votes: 4
Rating: 4.75
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Hearty Sprouted Bean and Barley Soup
Votes: 4
Rating: 4.75
You:
Rate this recipe!
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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
  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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Sprouted Lentil & Chickpea Curry

Sprouted Lentil & Chickpea Curry
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Sprouted Lentil & Chickpea Curry
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Ingredients
  • 5 Medium Gold Potatoes
  • 1 Large Red Bell Pepper
  • 1/2 Medium Yellow Onion
  • 2 Cups Kale (packed)
  • 1 Cup Sprouted Chickpeas (cooked)
  • 1/2 Cup sprouted lentils (dry)
  • 2 Tablespoons curry powder
  • 1 Tablespoon Fresh Tumeric
  • 1 Tablespoon Fresh Ginger
  • 1 Teaspoon Fresh Tumeric (dry)
  • 1 Teaspoon Fresh Ginger (dry)
  • 4 Cloves garlic
  • 1 Teaspoon black pepper
  • 1/2 Teaspoon cayenne pepper
  • 2 Cups coconut milk
  • 3 Cups Vegtable Broth
Servings:
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Instructions
  1. Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
  2. Add all ingredients to the pressure cooker
  3. Cook on high pressure for 15-18 minutes.
  4. Allow pressure to release naturally before removing lid.
  5. Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes

Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!

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Sprouted Black Bean Soup

Sprouted Black Bean Soup
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Rating: 0
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Sprouted Black Bean Soup
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Rating: 0
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Ingredients
  • 1 Pound TYH Sprouted Black Beans
  • 4 Cups Low Sodium Chicken Broth
  • 2 Cups water
  • 3 Cloves garlic
  • 1 Medium Onion, Diced
  • 1 Red Bell Pepper, Seeded And Diced
  • 1 Green Bell Pepper, Seeded And Diced
  • 1 Yellow Bell Pepper, Seeded And Diced
  • 1 tsp Kosher Salt (more To Taste)
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
Toppings
  • sour cream
  • Avocado, diced
  • Cilantro Leaves
  • Lime Wedges
Servings:
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Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
  3. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
  4. Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.
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