Sprouted Bean Soup

2 cups sprouted beans
4 cartons beef, chicken or vegetable stock (or a mixture of all three)
Carrots, approximately 10-15 large, chopped or sliced
Celery, approximately 10-15 large, chopped or sliced
5 cans diced tomatoes

seasoning: anything you like. I add salt, oregano, garlic powder, onion powder, and parsley. All to taste.

Saute onions in olive oil (enough to coat the bottom of a large stock pot). Add chopped celery and carrots and cook for approx. 5 minutes. Add dry beans, and the rest of the ingredients. Bring to a boil then simmer for approximately 45-60 minutes.

Serving Size: Makes approximately 20 one cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user EMSEMAIL.