Wanted to make split pea soup the other night, but after I sauteed all the vegetables, I opened the freezer to get out the split peas and found out I didn't have any! Oops! So I checked out the freezer and found some wheat berries. I used a cup of them instead of the split peas and at the end of the cooking added a can of navy beans for a little extra protein. The soup turned out to be delicious. The wheat berries gave it an interesting texture as well as taste.
Ingredients
1 T. oil
2 c. chopped carrots
3 celery stalks, chopped
1 onion, chopped
1 t. minced garlic
6 c. cabbage chopped
Saute above ingredients until softened-about 20 to 30 minutes. Then add
10 c. water
1 c. wheat berries
4 t. of bouillon
(I like Better than Bouillon brand which comes as a thick paste.)
1 t. basil 1/8 t. sage
1 t. thyme 1/8 t. tarragon
1 t. marjoram 1/4 t.celery seed
1 t. cumin 1/4 t. coriander
1/2 t.oregano pepper
1/2 t. savory 1 bay leaf
1/2 t. salt
Bring to a boil, reduce heat.Cover and simmer for 2 hours-til wheat berries are done. Add can of navy beans-heat until beans are warmed up.
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