Wheat Berry-Vegetable Soup

[Guest guest]

It seems to wintry to eat a heavy soup now, but for some of you it is

almost winter.

 

Kathleen

* Exported from MasterCook *

 

Wheat Berry-Vegetable Soup

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

29 ounces canned vegetable broth

OR 3 1/2 cups Vegetable Stock

(see separate recipe)

1 cup water

1/4 cup wheat berries

15 ounces canned great northern beans -- rinsed and drained

14 1/2 ounces canned low-sodium tomatoes -- cut up, undrained

2 cups frozen mixed zucchini and carrots and

cauliflower and lima beans and

Italian beans

1 cup chopped onions

3 tablespoons snipped fresh parsley

1 teaspoon dried Italian seasoning -- crushed

2 cloves garlic -- minced

Grated Parmesan cheese -- (optional)

 

Wheat berries add an intriguing chewy texture, as well as protein and

fiber, to this home-style bean and vegetable soup. Look for them in health

food stores or with the ready-to-cook cereals in your supermarket.

 

In a large saucepan combine the vegetable broth, water, and wheat

berries. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes

or until wheat berries are tender.

 

Add the great northern beans, undrained tomatoes, frozen vegetables,

onions, parsley, Italian seasoning, and garlic to the saucepan. Bring

mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or

until the vegetables are tender.

 

To serve, ladle soup into bowls. If desired, sprinkle each serving with

Parmesan cheese. Makes 4 main-dish servings.

 

Preparation time: 15 minutes. Cooking time: 1 hour 15 minutes.

 

210 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG Cholesterol; 940 MG

Sodium; 44 G Carbohydrate; 9 G Fiber; 12 G Protein. Exchanges: 2 starch, 3

vegetable.

 

 

 

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