Old-School Bean Soup with Wheat Berries
Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1ham bone
- water to cover
- 8ounces dried navy beans
- 8ounces cranberry beans
- 8ounces wheat berries
- 1tablespoon celery salt
- 1tablespoon dried thyme
- 1tablespoon dried oregano
- 2dashes Worcestershire sauce, or to taste
- fresh cracked black pepper to taste
- 8ounces dried lentils
- salt and ground black pepper to taste
- 2ripe tomatoes, diced
- 1ripe avocado, diced
- 2green onions, sliced, or more to taste
Instructions
Step 1
Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.Step 2
Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.Step 3
Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.Step 4
Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.