This soup is warm, comforting, and has just enough kick to satisfy your Tex-Mex cravings. Due to the sprouted beans this soup cooks quickly, but feel free to make a double batch for leftovers or the freezer.
- In a Dutch oven over medium heat, melt coconut oil. Sauté the onion and pepper 5-8 minutes or until softened. Add garlic and cook an additional 2 minutes.
- Mix in sprouted beans, chicken broth, cumin, and jalapeno. Bring to a boil, cover, and turn heat to low. Simmer at least 45 minutes and up to 2 hours, stirring occasionally. Once beans are very tender, remove from the heat.
- Stir in the lime juice and season to taste with salt. Serve as is or blend using an immersion blender. If a thicker soup is desired, simmer a bit longer, uncovered, until a portion of the liquid cooks off. Stir frequently as beans tend to scorch easily.
- Serve hot with sour cream and cilantro as garnish.