334-584-7875

To Your Health Sprouted Flour Co.

Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
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.

Share this Recipe

Quinoa: An Ancient Food Back in Fashion

Quinoa An Ancient Food Back in Fashion

Quinoa: An Ancient Food Back in Fashion
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Quinoa: An Ancient Food Back in Fashion
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 tablespoon olive oil
  • 1 organic onion, chopped
  • 1 organic clove garlic, minced
  • 3/4 cup sprouted quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups homemade or organic chicken stock
  • 1 14 oz. can organic garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts
  • 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
Units:
Instructions
  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
  5. Serve warm or cold.
Share this Recipe

Phone 334-584-7875

Connect with us