Hearty Sprouted Bean and Barley Soup
  • 2pound dried sprouted navy beans
  • 2quartz filtered water or beef broth
  • 1cup Sprouted Barleysoaked overnight in filtered water to rehydrate and drain
  • 1 ham hock
  • 2-3cups coarsely chopped ham
  • 1pound ground beefcooked and drained
  • 8cloves garlicchopped
  • 6-8 carrots,peeled and sliced
  • 1tablespoon dried oregano
  • 1tablespoon dried thyme
  • 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
  • 1 - 1 1/2teaspoons sea salt
  • 1teaspoon black pepper
  • 1/4 cup worcestershire sauce
  • 1 teaspoon hot sauce
  1. Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
  2. Drain beans, then add 2 quarts water or broth and bring to a boil.
  3. Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
  4. Garnish with leaf spinach or kale for an extra nutritional boost.
  5. Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.