Hearty Sprouted Bean and Barley Soup
Soups & Stews
dried sprouted navy beans
filtered water or beef broth
soaked overnight in filtered water to rehydrate and drain
coarsely chopped ham
cooked and drained
peeled and sliced
10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
1 - 1 1/2
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.