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Recipe: Sprouted Black Bean Soup

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.


  • 3 Tbsp. coconut oil or lard
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 4 garlic cloves, minced
  • 2 cups sprouted black beans
  • 5 cups chicken broth
  • 2 tsp. ground cumin
  • 1/2 fresh jalapeño, minced
  • Juice of 1/2 lime
  • Sea salt to taste
  • Sour cream and cilantro for serving


  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with sour cream and cilantro as garnish.

At A Glance