Italian Soup with Sprouted Beans


Our family loves bean soups – black beans, lentils, red beans, white beans with ham.  A product available in health food stores and Costco combines 3 different beans:  green lentils, mung beans, and adzuki beans.  These have been sprouted and then dehydrated, making them even more nutritious and easy to prepare.  The cooking time is significantly reduced.  This recipe combines them with fresh vegetables and herbs for Italian style soup, hearty and delicious. Add some crusty Foccacia bread made with herbs and olives.  This is a tasty and healthy supper to add to holiday times around the table that feature richer foods.

Italian Soup with Sprouted Beans

3 tablespoons olive oil

2 onions, chopped

2 stalks celery, finely diced

4 cloves garlic, minced

2 small ancho peppers, diced (optional)

One 14-ounce can fire roasted diced tomatoes

3 ½ cups chicken or vegetable broth

2 bay leaves

1/4 cup fresh basil, shredded

1 Tablespoon fresh oregano, chopped

1 cup TruRoots Sprouted Bean Trio

¼ cup minced fresh parsley

1 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper

Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and peppers, and saute. Add the garlic and tomatoes and cook, stirring as you add chicken or vegetable broth, basil, oregano, and bay leaves, bringing to a boil. Add sprouted beans. Reduce heat and simmer 10 to 15 minutes, until the lentils are tender.
Add parsley and salt and pepper to taste before serving.
Makes 8 servings

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