Wheat Berry Vegetable Soup
By Mary McDougall
Serves: 6
Prep Time: 20 min
Cook Time: 180 min
Ingredients
1 Cup
Hard winter wheat berries
6 Cups
Water
1 Cup
Vegetable broth
15 Ounce Can
Chopped tomatoes
1
Onion, chopped
3 Stalks
Celery, sliced
2
Carrots, sliced
1/2 Pound
Cremini mushrooms, quartered
2 Cups
Cabbage, shredded
15 Ounce Can
Black beans, drained and rinsed
1 Tsp
Dried basil
2 Tbsp
Parsley flakes
1/2 Tsp
Freshly ground pepper
1 Tsp
Sambal chili paste
1 Tsp
Lemon juice
Directions
Place the wheat berries in a medium bowl. Bring 2 cups of the water to a boil and pour over the wheat berries. Let soak for 1 hour. Drain and place in a large pot with the remaining 4 cups of water. Bring to a boil, reduce heat, cover and cook for 30 minutes. Add vegetable broth, tomatoes, onion, celery, carrots and mushrooms. Simmer for 1 hour, then add the cabbage, beans, basil, parsley flakes and freshly ground pepper. Continue to cook for an additional 1 1/2 hours. Add the sambal oelek and the lemon juice and cook an additional 30 minutes until wheat berries are tender.
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