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Sprouted Kidney Bean Lime Soup

  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 2.5 cups sprouted kidney beans
  • 2 cloves garlic, minced
  • 7 cups water
  • 12 medium potatoes*
  • 1 medium carrot
  • 1 medium tomato
  • (optional) 1/2 medium onion*
  • 1/2 spicy pepper (jalapeño)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder or cayenne
  • 1/4 teaspoon red peper flakes (optional)
  • 1 lime
  • small bunch cilantro


  1. After sprouting your kidney beans for a few days, place them in a pot with the garlic and cover with 4 cups water. (Optional: Use vegetable or chicken stock.) Bring to a rapid boil, then reduce to a simmer for 25 minutes. <--If you don't sprout the beans, this step might take closer to 1 hour.
  2. Chop potatoes, tomato, and carrot to similar-sized pieces, and mince the jalapeño. (Suggestion: Hold spicy peppers with a fork while chopping.) Add carrot, tomato, potato, jalapeño, and spices (cumin, chili powder, red pepper flakes) to pot with the 3 remaining cups of water.
  3. Bring to a boil then reduce to a simmer. Simmer together for about 30 minutes, adding salt and pepper to taste. Top with cilantro and a squeeze of lime and serve!
  4. *I prefer to make this with one medium potato, but accidentally photographed and chopped two before realizing my mistake! Also, I normally make this with onion but didn’t have any this time around and it still tastes great!

  • Category: Soup, Stew
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