Hearty Bean and Barley Soup
  • 2pounds sprouted navy beanssoaked overnight in water to rehydrate and drained
  • 2quarts homemade or organic beef stock
  • 1quart homemade or organic pork stockcan substitute chicken stock
  • 1cup sprouted barley berriessoaked overnight in water to rehydrate and drained
  • 1 ham hock
  • 2cups cups coarsely chopped ham (nitrite/nitrate–free)
  • 1pound organic ground beef, cooked and drained
  • 1large organic onion, chopped
  • 8cloves garlic, chopped
  • 6 organic carrots, sliced
  • 1 1/2tsp sea salt
  • 1tsp pepper
  • 1/2cup worcestershire sauce
  • 1tsp hot sauce
  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.