Wheatberry Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup navy beans
• 1 cup wheat berries
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped without leaves
• 1 medium carrot, peeled and chopped
• 2 cloves whole garlic, peeled
• 4 cups vegetable broth or 4 cups chicken broth
• 1 bouquet garni (containing 6 celery leaves and 1 tablespoon thyme)
• 1 bay leaf
• 2 teaspoons fresh lemon juice
• salt
• fresh ground pepper

Recipe

• 1 place navy beans in large bowl and wheat berries in a separate bowl.
• 2 bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
• 3 set both aside for two hours.
• 4 heat olive oil in large saucepan over medium heat.
• 5 add onion, leek, celery, carrot and garlic.
• 6 stir until soft and fragrant, about 8 minutes.
• 7 drain the beans and add them to the vegetables.
• 8 stir to coat.
• 9 add broth, boquet garni and bay leaf.
• 10 cover the saucepan, increase heat to medium high, and bring to a boil.
• 11 lover the heat to medium low and simmer until the beans have cooked, about an hour.
• 12 remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
• 13 blend in short pulses to make a chunky soup rather than a puree.
• 14 return the soup to the pan, or use an immersion blender to process soup in pan.
• 15 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.
• 16 simmer until the wheat berries are tender, about 50 minutes.
• 17 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.