Wheat Berry-Black Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I often make a big pot of soup for my husband's colleagues since they are enthusiastic 'guinea pigs' for my culinary adventures. -Beth Easter, Watertown, MA Ingredients:
1 tablespoon olive oil |
4 cups chopped onion |
1 3/4 cups chopped carrot |
1 cup chopped celery |
3 garlic cloves, minced |
1/2 cup uncooked wheat berries (hard winter wheat) |
4 1/3 cups water, divided |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/2 cup sun-dried tomatoes, packed without oil, chopped |
2 teaspoons ground cumin |
2 (15-ounce) cans black beans, rinsed and drained |
1 (7-ounce) can chipotle chiles in adobo sauce |
1 tablespoon tomato paste |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 15 minutes or until tender. Stir in wheat berries; sauté 2 minutes. Add 4 cups water and broth; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
2. Stir in sun-dried tomatoes, 2 teaspoons cumin, and beans. Remove 1 1/2 teaspoons adobo sauce from can of chipotle chiles; reserve remaining chipotle chiles and adobo sauce for another use. Add adobo sauce to onion mixture; simmer 30 minutes or until wheat berries are tender. Combine remaining 1/3 cup water and tomato paste in a bowl, stirring with a whisk. Add tomato paste mixture to onion mixture. Simmer for 15 minutes.
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