Get ready to cozy up with a hearty bowl of old school bean soup with wheat berries. This classic American comfort food recipe is packed with nutritious ingredients and bursting with flavors. With just a few simple steps, you can enjoy this delicious homemade soup in no time. Perfect for cold winter days or when you're in need of some wholesome comfort food.
Ingredients
- 1 cup dried navy beans
- 1 cup dried Great Northern beans
- 1 cup dried pinto beans
- 1 cup dried black beans
- 1 cup dried kidney beans
- 1 cup dried red lentils
- 1 cup dried wheat berries
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
Directions
- Rinse and sort all the dried beans and lentils. In a large bowl, cover them with water and let soak overnight.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
- Add the minced garlic, bay leaves, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the pot. Stir well and cook for another minute.
- Drain the soaked beans and lentils, then add them to the pot. Stir in the vegetable broth and diced tomatoes.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beans and lentils are tender.
- Stir in the dried wheat berries and continue to simmer for an additional 30 minutes, or until the wheat berries are cooked through and tender.
- Remove the bay leaves from the soup and adjust the seasoning if needed.
- Serve hot and enjoy the warm, comforting flavors of this old school bean soup with wheat berries.
