Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h
Yield Makes 6 cups
Number Of Ingredients 15
Steps:
- Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
- In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.
- Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 437 g, Fat 12 g, Fiber 12 g, Protein 19 g
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