I got so excited when I found this giant bag of Sprouted Bean Trio at the store. I was just waiting for a cold snowy day. Finally, last Sunday afternoon I dug through my fridge and pantry and made this soup. It was even better the next day. I had these beautiful rainbow carrots from my Door to Door Organics box. Plus some yellowing kale that I needed to use, 2 stray swiss chard leaves and a brand new bunch of beets with lovely green attached. Beet greens are great but they seem to go bad in the fridge very quick. So I try to use ‘em quick.
Rainbow carrots Beet Greens
1 Small onion (or 3 shallots), chopped
3 Carrots, chopped
2 Celery stalks, chopped
3 Garlic cloves, diced
1 Bell pepper or 1 zucchini or 0.5 lbs. green beans, chopped
2- 32oz Vegetable broth
2 Cup Sprouted dried beans (Mine was Lentils, Adzuki and mung beans)
1- 28oz can organic fire roasted tomatoes
2 Bunches of Greens- swiss chard, kale, or beet greens (I used all a mix of all 3)
2 teaspoons Italian seasoning
¼ Cup Chopped fresh Parsley
Salt & pepper to taste
1. Heat some coconut oil in a very large pot. Toss I chopped onions, celery and carrots. Cook for 5 min.
2. Add bell pepper and garlic. Cook 2-3 minutes more
3. Wash and tear up the greens (discard thick stems) I prefer to tear my greens by hand instead of chop.
4. Add the rest of the ingredients and cook according the package of beans. I brought to a boil then simmered covered for 40 min.
Eat and enjoy!