Best Wheatberry Soup Recipes

WHEATBERRY SOUP

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.

WHEATBERRY AND LENTIL SOUP

Steps:

• 1.Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green). 2.Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat. 3.When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice. Tips & Notes Make Ahead Tip: Store in an airtight container in the freezer for up to 1 month. Tip: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets.

CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP

Steps:

• Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
• Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
• Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
• Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.