OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES
Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.
Provided by Jessica Collin
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 17h20m
Yield 12
Number Of Ingredients 15
Steps:
- Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
- Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
- Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 144.7 g, Fat 5.7 g, Fiber 35.2 g, Protein 33.1 g, SaturatedFat 0.9 g, Sodium 398.2 mg, Sugar 2.5 g
WHEAT BERRY SOUP
Make and share this Wheat Berry Soup recipe from Food.com.
Provided by nemokitty
Categories Easy
Time 5h30m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 9
Steps:
- Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
- Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
- Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.
WHEATBERRY SOUP
Find wheat berries in health food stores or gourmet groceries. this recipe came from Diana Shaw's book Almost Vegetarian. time includes soaking beans.
Provided by ksenko
Categories Grains
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 105.7, Fat 2.6, SaturatedFat 0.4, Sodium 127.5, Carbohydrate 17.1, Fiber 5.8, Sugar 2.3, Protein 4.3
MUSHROOM WHEAT BERRY PILAF
Provided by Alton Brown
Categories side-dish
Time 40m
Yield 6 servings as a side dish
Number Of Ingredients 15
Steps:
- Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.
WINTER WHEAT SOUP
Provided by Barbara Kafka
Categories Soup/Stew Vegetable Vegetarian High Fiber Lunch Celery Root Vegetable Sweet Potato/Yam Winter Healthy Vegan Cilantro Simmer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 13 cups (3.2 liters); 6 main-course servings
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
- Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
- Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.
LENTIL SOUP WITH WHEAT BERRIES AND KALE
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.
Provided by Carla Lalli Music
Categories Soup/Stew Carrot Onion Garlic Grains Barley Rice Coriander Lentil Kale Parmesan Bread Vegetarian Dinner Winter Healthy
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
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- Fill pot with water. Add next 4 ingredients. Bring to a boil, then reduce heat to a simmer. Cook slowly until bulgur is tender. When ready to serve, pour in olive oil.
- Rinse bulgur wheat berries and pour it in pot. Add the remainder or ingredients, except for the olive oil.
- Bring to boil, then reduce heat to simmer for 1 hour. Cook slowly until berries are tender. Add extra water as needed to maintain a soup consistency.
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- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.
- Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours or overnight. Drain. Place wheat berries in a large saucepan. Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and simmer 25 minutes. Stir in 1/2 teaspoon salt; cook 20 minutes or until tender. Drain.
- While wheat berries are cooking, heat oil in a Dutch oven over medium heat. Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water, parsley sprigs, thyme sprigs, and bay leaf. Partially cover, and cook 1 1/2 hours or until beans are tender. Discard bay leaf, parsley, and thyme. Stir in wheat berries, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until thoroughly heated.
- To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls; sprinkle each serving with about 2 tablespoons garnish.
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