Bean, Etc. Soup

I love sprouting!

Sprouts are so good on a sandwich, in soups, salads and even eaten alone or with a seasoned vinegar-oil type dressing - and they're high in protein too.  Yesterday I decided to sprout lentils with green and red mung beans.  I started with about 2" of this bean mix, in a half gallon jar, filled half way with warm water.  This morning the jar was half full of well-soaked-moisture-expanded beans!  So I'm using half for a nice bean soup.  Since they had soaked overnight - this is good timing.

2-3oz. precooked smokey meat

1 lg. onion
2 carrots

2 stalks celery or a celery heart

1/2 red pepper
3 sm. Yukon Gold potatoes
1-1/2c soaked beans
5-6 c water
celery tops

Slice or chop the first 6 ingredients into a 5qt. pot.  Stir and saute' in a couple tablespoons of butter, until onions are barely translucent.  Add the next 3 ingredients.  Bring to a boil, then back down to a slow simmer for half an hour.  You could stop right now; for a very thick, hearty soup - or - simmer longer for the vegetables to break down further.  Chill then reheat (this further develops the flavors.)  Taste then add: red or black pepper, sea salt, chicken or vegetable bullion if needed.  Serve with some artisan crusty, buttered ciabatta. . .Lin