Sprouted Bean Soup

Last week I started sprouting beans.  I sprouted some garbanzos and some adzukis.  The garbanzos are delicious eaten raw; I ate the entire first batch in a few days.  The raw adzukis did not taste good to me, they were a little too spicy/bitter.  So I thought I'd throw them in a soup for today's Meatless Monday menu.  It was really good.  I love me some random soups.  :-)

Sprouted Bean Soup

Ingredients:

• 1 carton (4 cups) vegetable broth
• 4 cups water
• 2 cups sprouted adzuki beans
• 1 cup sprouted garbanzo beans
• 1 (15  oz.) can of diced tomatoes
• 1/2 head cauliflower, chopped
• 1/4 lb. dry whole wheat shell pasta
• Tastefully Simple Seasoned Salt, to taste

 Directions:

• In a large dutch oven, bring the broth and water to a boil.  Add in the beans and tomatoes.  Bring to a boil, then reduce to simmer and cook, covered, until the beans soften (but are not mush), 45 mins - 1 hour.  I like my beans with a little texture, but if you like them softer, go ahead and simmer them for longer.
• Add in the cauliflower and pasta and bring to a boil.  Cook for another 15 minutes.  Season with TSSS to taste.