Categories: Soup

Ingredients

• 1 tbsp 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 cans (14 oz) chicken broth
• 1/2 cup sun-dried tomatoes, packed without oil, chopped
• 2 tsp ground cumin
• 2 cans (15 oz) black beans, rinsed and drained
• 1 (7 oz) can chipotle chiles in adobo sauce
• 1 tbsp tomato paste

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; sauté 15 minutes. 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. ir in sun-dried tomatoes, 2 tsp cumin and beans. Remove 1.5 tsp adobo sauce from can of chipotle chiles and add to onion mixture. Simmer 30 minutes or until wheat berries are tender. Combine remaining ¼ cup water and tomato paste in a bowl, stirring with a whisk. Add tomato paste mixture to onion mixture. Simmer 15 minutes.

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