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Sprouting Legumes for Cooking Question

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Since I want to avoid the enzyme resistance of beans and legumes ...

does anyone sprout them before making soup? Does it work or do you

just end up with mush? I've typically soaked bean and legumes for a

couple of hours and then drain before cooking, but that wouldn't

correct the enzyme issue.

 

I'm mostly vegetarian and have avoided eating bean and legumes for

this reason, but my diet is boring. Any help appreciated.

 

Thanks,

Karen

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