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
INSTANT POT® WHEAT BERRIES
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for Wheatberry Waldorf Salad published here on this site.
Provided by Cindy Spalding
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water and wheat berries; stir once. Close and lock the lid. Select Manual pressure according to manufacturer's instructions and set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain wheat berries and mix in salt.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 27.3 g, Fat 0.6 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 102.4 mg, Sugar 0.2 g
YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES
This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.
Provided by Martha Rose Shulman
Categories easy, soups and stews, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Combine all of the ingredients. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with cilantro or mint leaves.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 13 grams
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.
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
WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
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