This light summer soup uses dried sprouted beans instead of regular beans. Sprouted beans have more amino acids, vitamins and minerals than regular beans, and they cook up really quickly – there is no need to presoak them before boiling. I used TruRoots organic sprouted bean trio. If you don’t have sprouted beans, you can substitute a couple of cans of rinsed white beans instead.
- 2 cups dried sprouted beans
- 1 bay leaf
- 6 cups water
- 1 Tbsp olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- approx 32 oz (1L) chicken or vegetable broth
- 1 – 28oz (769 ml) can diced tomatoes
- 1 Tbsp oregano
- 4-5 cups packed kale, torn into bite-sized pieces (about 1 head of kale)
- salt and pepper to taste
- In a medium saucepan, add the dried sprouted beans, bay leaf, and the water and bring to a boil. Boil for 15 minutes, drain and set aside.
- In a large saucepan, add the olive oil, garlic and onions and sautee until soft.
- Add the cooked beans, bay leaf, oregano, chicken or vegetable broth and diced tomatoes. Bring to a boil and simmer 10-15 minutes.
- Add the kale and cook 5 minutes more.
- Remove the bay leaf and serve with salt and pepper.
|Sprouted bean and kale soup||Serves 6