Vegetable and Wheat Berry Soup

May 27, 2010 in Wheat Berry Recipes by Webmaster

You can make this soup a dozen times and it will be different each time, depending on which vegetables you choose. Add poultry or other meat to please the meat-eaters in your family. However you make it, it is a flavorful way to increase the vegetables and whole grains for your friends and family.

  • 1 c. wheat berries
  • 10 c. of vegetable or chicken broth
  • 2/3 c. lentils
  • 1/4 c. extra virgin olive oil
  • 6 to 8 c. of chopped vegetables of your choice, cut into ½ in. pieces
    • Ideas for vegetables: mushrooms, carrots, celery, onions, turnips or rutabagas, potatoes, eggplant, winter squash, red or green peppers, yams or pumpkin.
  • 2 minced garlic cloves
  • 2 tsp. dried basil
  • 1 tsp. dried thyme leaves
  • 1 tsp. salt
  • 1/2 c. fresh chopped parsley
  • 1/4 c. soy sauce
  • 1 c. frozen peas
  • ¼ tsp. Red pepper flakes (optional)

Cook wheat berries in broth for an hour with olive oil, thyme, basil, and garlic. Cut vegetables. Add the vegetables in the pot with the wheat berries. Simmer for 30 minutes. Add parsley, peas and soy sauce; simmer for 5 minutes.