Wheat Berry Vegetable Soup

Name: Wheat Berry Vegetable Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
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

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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