This soup is warm, comforting, and has just enough kick to satisfy your Tex-Mex cravings. Due to the sprouted beans this soup cooks quickly, but feel free to make a double batch for leftovers or the freezer.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Grey Celtic Sea Salt
Organic Sprouting Seed Mix
Organic Sprouting Seed Mix
$13.99
A delightful combination of protein-rich beans and radish seeds, our organic bean salad sprouting seed mix makes a tasty meal!
INGREDIENTS:
- 3 Tbsp. coconut oil or lard
- 1 medium onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 2 cups sprouted black beans
- 5 cups chicken broth
- 2 tsp. ground cumin
- 1/2 fresh jalapeño, minced
- Juice of 1/2 lime
- Sea salt to taste
- Sour cream and cilantro for serving
INSTRUCTIONS:
- In a Dutch oven over medium heat, melt coconut oil. Sauté the onion and pepper 5-8 minutes or until softened. Add garlic and cook an additional 2 minutes.
- Mix in sprouted beans, chicken broth, cumin, and jalapeno. Bring to a boil, cover, and turn heat to low. Simmer at least 45 minutes and up to 2 hours, stirring occasionally. Once beans are very tender, remove from the heat.
- Stir in the lime juice and season to taste with salt. Serve as is or blend using an immersion blender. If a thicker soup is desired, simmer a bit longer, uncovered, until a portion of the liquid cooks off. Stir frequently as beans tend to scorch easily.
- Serve hot with sour cream and cilantro as garnish.
