Easy Southwest Sprouted Bean Soup

Easy Southwest Sprouted Bean Soup

2 TBS olive oil

1 onion, diced

3 cloves garlic, minced

2 stalks celery, chopped

2 carrots, sliced

1 red bell pepper, diced

1 green bell pepper, diced

3 TBS cumin

1 TBS chili powder

1 can diced tomatoes

2 ½ cups sprouted bean trio (TruRoots)

8 cups chicken stock*

Salt & pepper to taste

Fresh cilantro & avocado for garnish

Start by heating 2 tablespoons of olive oil in a large Dutch oven or stockpot. Add the diced onions and sauté until they start to get translucent. Add the garlic, celery, and carrots and sauté for a couple more minutes. Add some salt and pepper to taste.  Then add the peppers, cumin, and chili powder. Stir it all up and then add the diced tomatoes, sprouted beans, and chicken stock. Cover and bring to a boil, then reduce heat and simmer on medium heat for 15 to 20 minutes. Always taste it at this point and decide whether it needs more salt and/or pepper. Top with fresh cilantro & avocado (diced fresh tomatoes would be a great topping too) and enjoy!