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Bean soup

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Ingredients
  

  • 1 cup Beans - White Lima, Navy, Great Northern or Cannalinni Soaked and sprouted (will double in size)
  • 1/2 lb short ribs
  • 4-6 ounces bacon diced
  • 1 onion diced
  • 4-5 potatoes peeled and quatered
  • 2 carrots 1 shredded, 1 whole
  • 1 celery
  • 3 garlic cloves
  • bay leaf, caraway seeds, dill, salt, pepper

Instructions
 

  • To a large pot add the beans and the meat and cover with water. Salt it a little.
  • Bring to a boil, skim off the scum that accumulates on the surface of the soup with a mesh.
  • Reduce the heat and simmer for an hour and 15 minutes, till the beans are soft.
  • Add the carrot, celery potatoes, caraway seeds and bay leave. Let it boil for 15 minutes.
  • In the meantime, add bacon to a pan and cook on medium high till crispy and brown.
  • Add the onion to the pan and cook together, stirring occationally for 5 minutes or so.
    Add the crushed garlic at the end.
  • Add the bacon, onion, garlic mixture to the soup and cook it for another 15 minutes.
  • Add the shredded carrot, dill, salt and pepper and the end of the cooking for taste and color.

Notes

You can substitute short ribs for any meat by the bone.
Bacon is not necessary ingredient for the soup. Instead you can add onion and garlic to the pot. It does, however, add a lot of flavor to it.
"How to skim off the scum..."