1 cup truRoots Organic Sprouted Bean Trio, uncooked
6 cups water
2 organic vegetarian soup stock cubes (make sure they're a gluten free variety if you're making a gluten free variation)
Chop veggies into pieces about 1/4 of an inch large.
Add olive oil to a large soup pot. Saute the onions and carrots on medium heat until onions are lightly golden. Don't skip this step: lightly caramelizing and browning the carrots and onions adds extra depth and flavor to the broth.
Add the rest of the veggies and cook for 5 minutes.
Add 6 cups of water and bring to a slow boil.
Add vegetarian stock cubes.
Add 1 cup of uncooked Tru Roots Sprouted Bean Trio.
Cover, and simmer 15 minutes.
Serve topped with a dollop of sour cream or plain Greek yogurt. Check to make sure the yogurt and sour cream don't contain starch if you're making a gluten free variation.