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To Your Health Sprouted Flour Co.

Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Hearty Bean and Barley Soup
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
  • 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
  • 2 quarts homemade or organic beef stock
  • 1 quart homemade or organic pork stock can substitute chicken stock
  • 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
  • 1 ham hock
  • 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
  • 1 pound organic ground beef, cooked and drained
  • 1 large organic onion, chopped
  • 8 cloves garlic, chopped
  • 6 organic carrots, sliced
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1/2 cup worcestershire sauce
  • 1 tsp hot sauce
Servings:
Units:
Instructions
  1. Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
  2. Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
Recipe Notes

This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.

Great served with cornbread covered with melted cheddar cheese.

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