Sprouted Bean and Beet Soup

A cold bean and veggie soup to cool your sweltering soul.

So I went thrifting again. Show me a flyer that has “Half-price off,” and I will be there quicker than Dumbledore can apparate. It just so happens that I found the best-ever ceramic soup bowl that you can buy for 50 cents. It also just happens so that, as I was thinking of a soup recipe that would best accentuate the little cottage on a hill, I had a beet left in the fridge.

And carrots, and garlic, and onions, and my signature mix of sprouted bean—mung beans, navy beans, black-eyed peas. And I must remark: what a lovely result.


  • 1 beet
  • 3 carrots
  • 3 cloves garlic, peeled
  • 1 red onion, sliced
  • 2 cups beans, sprouted
  • Water or stock, enough to boil beet
  • 2 tbsp. miso paste,
    or 1 tbsp. salt,
    or omit if using stock
  • optional: cilantro to garnish,
    or sour cream to garnish,
    or mayonnaise to garnish
  1. Scrub the carrots and beets vigorously. Peel and section beets and carrots.
  2. Boil beets for 15 minutes in stock or water. Boil remaining ingredients for another 30 minutes.
  3. Set aside to cool, and blend.
  4. Store for up to a week in the fridge, or freeze indefinitely. Makes 2 quarts.

4 thoughts on “Sprouted Bean and Beet Soup

    • Thanks for the compliment! I am a huge fan of whimsical and novelty items, especially when it happens to be kitchenware!

    • It appears so, ma’am, that a small family of borrowers have already signed a lease for this here property. You see, they told me that they requested to live in a neighborhood of human beans. As to why they’re in your soup, I imagine that a slight miscommunication with their agent occurred.

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