Hearty Sprouted Bean and Barley Soup
Course
Holiday Recipes
,
Soups & Stews
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
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.