a simple real food recipe :: sprouted black eyed pea soup
 
 
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Ingredients
  • 1-1 ½ lbs dry black eyed peas
  • 1 lb pastured bacon, chopped
  • 2 medium onions, chopped
  • 4-5 carrots, chopped
  • 4-5 stalks of celery, chopped
  • 5 large cloves of garlic, minced
  • 3-4 quarts beef stock (chicken or vegetable stock would work too. Homemade preferable to avoid BPA and preservatives, and for more nourishment)
  • 2 TB all purpose season
  • ¼ tsp cayenne pepper
  • 1 box organic spinach
  • Sea salt/pepper to taste
Instructions
  1. A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl and back under the light in your oven without water to sprout. Should take about 24 hours or less to sprout – these sprouted fast! Rinse the beans a few times during the day.
  2. In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. LEAVE THE BACON GREASE BEHIND to cook the veggies in – FLAVOR!!
  3. Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
  4. Add the garlic and cook for a minute.
  5. Add the stock and seasoning and bring to a boil.
  6. Add the beans and bacon and cook until the beans are bite tender – about 30 or so minutes.
  7. Take out about ⅓ to ½ of the soup and into a large mixing bowl. Use an immersion blender to blend that portion of the soup and return it to the pot. This gives the soup a creamy texture. You can skip this part if you don’t want that. You could use a regular blender for this step too.
  8. Add the spinach in at the end and cook at medium heat until the spinach wilts.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-sprouted-black-eyed-pea-soup/