Wheatberry Soup

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READY IN: 3hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place navy beans in large bowl and wheat berries in a separate bowl.
  • Bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
  • Set both aside for two hours.
  • Heat olive oil in large saucepan over medium heat.
  • Add onion, leek, celery, carrot and garlic.
  • Stir until soft and fragrant, about 8 minutes.
  • Drain the beans and add them to the vegetables.
  • Stir to coat.
  • Add broth, boquet garni and bay leaf.
  • Cover the saucepan, increase heat to medium high, and bring to a boil.
  • Lover the heat to medium low and simmer until the beans have cooked, about an hour.
  • Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
  • Blend in short pulses to make a chunky soup rather than a puree.
  • Return the soup to the pan, Or use an immersion blender to process soup in pan.
  • Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low.
  • Simmer until the wheat berries are tender, about 50 minutes.
  • Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.
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