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
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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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Hearty Bean and Barley Soup
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
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Instructions
- Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
- 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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Sprouted Black Bean Soup
Ingredients
- 10 slices (nitrite/nitrate–free) bacon, chopped
- 2 medium organic onions, chopped
- 6 cloves organic garlic, chopped
- 2-3 cups homemade or organic chicken stock
- 1 can (14.5oz.) organic chopped tomatoes
- 2 tablespoons fermented ketchup
- 2 teaspoons worcestershire sauce
- 1 tablespoon chili powder
- 4 cups cooked sprouted Black Beans*
- Sea salt and pepper to taste
- Juice of ½ lime
- Chopped cilantro for garnish
- Sliced scallions for garnish
- Sour Cream for garnish
- Grated Cheddar for garnish
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Instructions
- Put the bacon into a large heavy pot and place it over medium heat.
- Cook until it starts to give up its fat, about 4 minutes.
- Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.
- Stir in the garlic and cook about 1 minute.
- Add the chicken stock, tomatoes, ketchup, Worcestershire, and chili powder.
- Stir in the beans, turn the heat to high and bring all to a boil.
- Reduce heat to low and let simmer for 15–20 minutes to blend flavors and thicken soup.
- Stir in the limejuice.
- Serve with garnishes and your favorite sprouted bread or crackers.
- NOTE: Measure your 4 cups of black beans for this recipe after they've been cooked, not as dried beans.
Recipe Notes
*To cook sprouted black beans: Place 4 cups of dried sprouted black beans in a pot with 2 quarts of cold filtered water. Add 1 teaspoon of sea salt (optional). Bring water to a boil. Stir beans, reduce heat, cover and simmer about 30 minutes. Check the consistency of the beans (they’ll cook quicker than un–sprouted dry beans) after 30 minutes. Extend the cooking time until beans have reached the tenderness you prefer.
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Barbecued Shrimp
Ingredients
- 1/2 lb butter
- 1 cup extra virgin olive oil
- 8 oz. chili sauce (preferably organic if you can find it)
- 3 tbsp worcestershire sauce
- 3 tbsp lemon juice
- 4 cloves garlic chopped
- 1 1/2 tbsp liquid smoke
- 1 tbsp dried parsley
- 1 tsp hot pepper sauce
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- salt and pepper to taste
- 4 lbs raw unpeeled extra-large shrimp, rinsed
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Instructions
- Combine all ingredients except shrimp in a large saucepan.
- Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
- Place shrimp in 2 9x12” glass dishes.
- Pour sauce over shrimp, cover well and refrigerate overnight.
- Preheat oven to 325 degrees.
- Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
- Bake uncovered for 35–45 minutes, stirring once during baking time.
- Serve with lots of bread and perhaps a fresh salad.
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