Wheatberry Soup Recipes

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WHEAT BERRY SOUP



Wheat Berry Soup image

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

1 cup wheat berries
4 cups water or 4 cups chicken stock
1 lb button mushroom, sliced
3 plum tomatoes, diced
1 onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cajun spices

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



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

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.

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

LENTIL SOUP WITH WHEAT BERRIES AND KALE



Lentil Soup with Wheat Berries and Kale image

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

2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
5 garlic cloves, peeled
1/2 cup extra-virgin olive oil
2 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
1 tsp. coriander seeds, coarsely crushed
1 tsp. ground turmeric
2 dried bay leaves
3/4 cup French green lentils, rinsed
2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
Finely grated Parmesan and toasted crusty bread (for serving)

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.

CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP



Chickpea, Cannellini Bean, and Wheatberry Soup image

I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs.

Provided by Ambrosia for Guen

Categories     Beans

Time 9h

Yield 8 serving(s)

Number Of Ingredients 9

10 ounces dried garbanzo beans
10 ounces dried cannellini beans
3 ounces wheatberries
1/8 teaspoon baking powder
7 cups water, from cooking
1 pinch dried thyme
1 pinch dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 248.2, Fat 2.4, SaturatedFat 0.3, Sodium 99.6, Carbohydrate 43, Fiber 15.1, Sugar 4.6, Protein 15.3

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

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.

OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES



Old-School Bean Soup with Wheat Berries image

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

1 ham bone
water to cover
8 ounces dried navy beans
8 ounces cranberry beans
8 ounces wheat berries
1 tablespoon celery salt
1 tablespoon dried thyme
1 tablespoon dried oregano
2 dashes Worcestershire sauce, or to taste
fresh cracked black pepper to taste
8 ounces dried lentils
salt and ground black pepper to taste
2 ripe tomatoes, diced
1 ripe avocado, diced
2 green onions, sliced, or more to taste

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

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