Black Bean and Stinging Nettle Soup

September 22, 2010 in Soups/Stews, Wheat Berry Recipes by Mary Ireland

Spring is the best time of the year to collect stinging nettle for eating. The tender new leaves provide a great tasting green. By the end of the summer, the stinging nettle leaves are usually large and tough.

With cooler temperatures and rain in the fall, tender new leaves sprout and you can use stinging nettles in recipes again.

 

 

 

 

 

Black Bean and Stinging Nettle Soup

By Mary Ireland Published: September 22, 2010

    Spring is the best time of the year to collect stinging nettle for eating. The tender new leaves provide a great tasting green. By the …

    Ingredients

    Instructions

    1. Sauté the onion, garlic, cumin and coriander in the olive oil. When the onions are soft, add the nettles and sauté for about 5 minutes.
    2. Add the beans, broth and wheat berries and simmer for about 10 minutes.
    3. Mix the yogurt and lemon juice.
    4. Serve the soup with a dollop of yogurt mixture.