Wheatberry is good for you. It’s one of those grains that isn’t rice or quinoa that packs a punch but pretty much tastes like barley… I had about a cup of wheatberry leftover from another recipe and wasn’t sure what to do with it so I decided to make some really hearty soup. Turns out, it was delicious and used up the rest of my wheatberry like a champ. In these chilly days it’s a great way to feel full and keep warm. Plus, it’s vegetarian! So there’s that :).
-2 cups wheatberry
-4 tablespoons olive oil
-1 onion, diced
-1 red pepper, diced
-1 yellow pepper, diced
-1 green pepper, diced
-4 cloves minced garlic
-4 cups water
-15 oz. can garbanzo beans (rinsed)
-15 oz. can white kidney beans (rinsed)
-15 oz. can kidney beans (rinsed)
-28 oz. can diced tomatoes (rinsed)
-1 tablespoon oregano
-1 tablespoon thyme
-5 tablespoons chili powder
-1 tablespoon hot sauce
-1 teaspoon paprika
-salt and pepper to taste
1) Start by preparing your wheatberry. Cook it in boiling water just as you would prepare pasta (without the salt though, you’ll get plenty later from the canned foods). I let mine cook for about 20 minutes before draining them and adding them to the pot with the rest of the ingredients. Generally it takes about an hour for the wheatberry to reach the right tenderness.
2) Heat your olive oil over medium-high heat and add your onion. Saute for a few minutes then add your peppers and continue to saute for about five minutes (make sure you stir it frequently so it doesn’t burn. Add olive oil if it’s looking too dry).
3) Add your garlic and stir it around–let it saute for about 30 seconds then pour in your water and diced tomatoes. Combine the rest of the ingredients and bring the stew to a boil. Reduce the heat and allow your stew to simmer uncovered for about an hour.
4) Top your stew with some freshly grated cheddar cheese and you’re good to go!