Sprouted Pea or Bean Soup

[Guest guest]

Just soak beans or peas until they start to sprout and then use in recipe.  Good

fresh soup.  Change herbs around to suit your taste.

Alvii

 

Sprouted Pea or Bean  Soup

 

4 cups water

2 or 3 cups sprouted peas or beans

1 large onion, chopped

3 baby celery stocks, leafs & stems, chopped

1 bay leaf

1/2 tsp. marjoram

1/2 tsp. oregano

1/4 tsp. sweet basil

pinch of dried sage

1 cup water

2 cups sliced mushrooms (optional)

1 tbsp. coconut oil or olive oil

1 tbsp. honey or maple syrup

4 garlic cloves, minces

1/2 tsp. tamari sauce or regular soy sauce

pepper to taste

 

In a large stock pot, add water, peas, onion, celery, bay leaf, marjoram,

oregano, basil, and sage; bring to boil, cover and simmer for 1 to 1 1/2 hours,

until peas are soft.

Add more water if needed.

In a blender or food processor, puree soup in batches.

Return soup to stock pot and add water to make desired consistency. In a small

skillet sauté mushrooms in coconut oil or butter; add to soup with honey/syrup

and seasonings. Heat and serve. May sauté onions and celery first if desired.