Sprouted Black Bean Soup
  • 1Pound TYH Sprouted Black Beans
  • 4Cups Low Sodium Chicken Broth
  • 2Cups water
  • 3Cloves garlic
  • 1 Medium Onion, Diced
  • 1 Red Bell Pepper, Seeded And Diced
  • 1 Green Bell Pepper, Seeded And Diced
  • 1 Yellow Bell Pepper, Seeded And Diced
  • 1tsp Kosher Salt (more To Taste)
  • 1 1/2tsp chili powder
  • 1 1/2tsp cumin
  • sour cream
  • Avocado, diced
  • Cilantro Leaves
  • Lime Wedges
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
  3. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
  4. Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.