Ingredients

  • ½ Cup    Sweet Onion- Slivered
  • 1 Cup     Mushrooms- Sliced
  • 1 Cup     Carrots- cut bite size
  • 1 Cup     Cherry Tomatoes - halved
  • 3 Cups   Strained Tomatoes
  • 4 Cups   Beef Broth
  • 1 Cup     Sprouted Mung Beans
  • 1              Bell Red Pepper - cut bite size
  • 2              Handfuls of Spinach
  • ½ Cup    Red Wine- Optional
  • 2 Tbsp.  Virgin Olive Oil
  • 1 Tbsp.  Garlic Chopped
  • 1 Tbsp.  Dill
  • 2 Tbsp.  Sweet Paprika
  • 2 Tbsp.  Soy Sauce
  • ¼ tsp     Marjoram
  • Salt & Pepper to Taste 

Directions

  1. Place oil, onions and garlic in an 8 quart pot with burner on high.
  2. Stir until onions appear translucent then add carrots.
  3. Stir in Paprika and Red Pepper cook until peppers are just starting to brown.
  4. Add Strained Tomatoes, Red Wine and Beef Broth.
  5. Season with Dill, Soy Sauce and Marjoram.
  6. Sprinkle with Salt and Pepper –Do not over use.
  7. Bring to a boil reduce heat to low.
  8. Stir in Mushrooms, Mung Spouts, Spinach & Cherry Tomatoes.
  9. Simmer for 15 Minutes.
  10. Adjust seasoning to preference.
  11. Serve with Rolls. Enjoy!

Sprout Beef Tomato Soup

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