Best Old School Bean Soup With Wheat Berries Recipes

THE BEST BEAN AND HAM SOUP

The Best Bean and Ham Soup image

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

Provided by BenevolentEmpress

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 10h25m

Yield 12

Number Of Ingredients 18

Ingredients

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Steps:

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g

WINTER WHEAT SOUP

Winter Wheat Soup image

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

Ingredients

1 cup (210 g) wheat berries or spelt
1 large carrot, peeled, halved lengthwise, and cut across into thin slices
2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
1 medium turnip, peeled and cut into thin wedges
2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
3 medium ribs celery, peeled and cut across into thin slices
1/2 cup cup (40 g) celery leaves, coarsely chopped
2 tablespoons coarse salt
1/2 cup (10 g) cilantro leaves
freshly ground black pepper, to taste

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.

WHITE BEAN, WHEAT BERRY, AND ESCAROLE SOUP

White Bean, Wheat Berry, and Escarole Soup image

Categories Soup/Stew Herb Onion Ham Celery Lima Bean Carrot Winter Escarole Gourmet

Yield Makes about 15 cups

Number Of Ingredients 13

Ingredients

1 pound dried baby lima beans or other dried white beans, picked over
2 ham hocks
2/3 cup wheat berries*
8 cups water
2 cups chicken broth
2 medium onions, chopped
3 carrots, chopped
3 celery ribs, chopped
1 bay leaf
1 teaspoon dried rosemary, crumbled
1 head escarole (about 1 pound), chopped coarse
3 garlic cloves, minced
*available at natural foods stores and some specialty foods shops

Steps:

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour.
Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.
In a blender or food processor purée 3 cups soup. Stir purée into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)
In a large saucepan combine dried beans, picked over and rinsed, with triple, their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

GRANDMA B'S BEAN SOUP

Grandma B's Bean Soup image

An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.

Provided by RENEE R

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 16h15m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound dry navy beans
3 carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham

Steps:

Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g

WHEATBERRY SOUP

Wheatberry Soup image

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

Ingredients

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

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.