Sprouted Bean SoupSubmitted by: EMSEMAIL
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.
Serving Size: Makes approximately 20 one cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user EMSEMAIL.