Sprouted Bean Soup

Disclosure #1: I don’t own an Instant Pot

Disclosure #2: I think I might invest in one and you may think the same after reading this recipe!

What I love most about bean soup recipes is you can make them soupy or stewy; vegetarian; vegan; or suitable for meat lovers. The basics are the same and you can customize to fit your needs by adding and subtracting what works or doesn’t for you. Serve with a sprout salad of some leafy greens.

Bean Mixes Recommended for This Recipe

Sprout 1 cup of bean mix. Start with ½ cup dry beans, then sprout to make a full cup.

TRY: R's special salad mix contains alfalfa, clover, radish and fenugreek organic sprouting seeds (sprouthouse.com)

TRY: Holly's Bean Mix Certified Organic Non-GMO Sprouting Seeds Certified Organic Mung Bean, Adzuki, Green Pea, Red Lentil, Green Lentil, French Lentil 1 Pound (Price includes shipping) - The Sprout House

Cooking time is 12 minutes plus the prep time. Yields 4 servings.

This recipe comes from LS. An avid sprouter and recipe sharer.

Method

Put sprouted beans and 4-C stock (I used mushroom stock) in Instant Pot

Add:

2-chopped onions

1-C chopped celery

1-C chopped carrots

4 oz. sliced mushrooms

Smoked ham hock (optional)

3-minced garlic cloves

2-bay leaves

2-t smoked Paprika

1-t chili powder

1-t cumin

1/2-t thyme

1/2-t pepper

Salt to taste

1-T red wine vinegar 

Set Instant Pot to pressure cook for 12 min.

Let pressure release after, on its own.

EAT outrageous bean stew!!!

I was told the aroma made everyone in the house really hungry and it was eaten up at a record pace.

Enjoy!