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Sprouted Indian Bean Soup


Once a week I try to do a meat free meal, and with kids it can be difficult to come up with something they'll eat.  So I was pleasantly surprised when I made this protein, fiber and vitamin packed simple bean soup...and they liked it! They scarfed it down and weren't asking for snacks before bed because it filled them up and kept them full.  Yay!

Sprouted Indian Bean Soup

1 cup Sprouted Bean Trio by TruRoots (organic sprouted mung beans, green lentils, and adzuki beans)
3 cups chicken broth2 tsp. coconut oil
1 can coconut milk
1/2 white onion, chopped
1 garlic clove
1-2 tsp. cumin
1-2 tsp. turmeric
1 large potato, peeled and diced
1 tbsp. dried parsley or 4-5 fresh parsley sprigs finely chopped
1 tsp. honey
salt and pepper to taste

Rinse beans under cool water.  In your pot heat some coconut oil.  Saute onions and garlic in salt and pepper until caramelized. Pour chicken broth and coconut milk into your pot along with the beans, diced potatoes, cumin, turmeric, parsley and sweetener. Bring to a boil over medium heat.  Turn down the heat to low and let it simmer for about 5 minutes. Salt and pepper to taste. Remove from heat and let it stand with a lid on for 10 minutes. Serve as a side or as a stand alone meatless


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Tuesday, 02 June 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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