Name: Old-School Bean Soup with Wheat Berries
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Ham bone - 1; Water to cover - 1; Dried navy beans - 8 ounces; Cranberry beans - 8 ounces; Wheat berries - 8 ounces; Celery salt - 1 tablespoon; Dried thyme - 1 tablespoon; Dried oregano - 1 tablespoon; Worcestershire sauce, or to taste - 2 dashes; Fresh cracked black pepper to taste - 2 dashes; Dried lentils - 8 ounces; Salt and ground black pepper to taste - 8 ounces; Ripe tomatoes, diced - 2; Ripe avocado, diced - 1; Green onions, sliced, or more to taste - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Old-School Bean Soup with Wheat Berries

1. Ham bone - 1

2. Water to cover - 1

3. Dried navy beans - 8 ounces

4. Cranberry beans - 8 ounces

5. Wheat berries - 8 ounces

6. Celery salt - 1 tablespoon

7. Dried thyme - 1 tablespoon

8. Dried oregano - 1 tablespoon

9. Worcestershire sauce, or to taste - 2 dashes

10. Fresh cracked black pepper to taste - 2 dashes

11. Dried lentils - 8 ounces

12. Salt and ground black pepper to taste - 8 ounces

13. Ripe tomatoes, diced - 2

14. Ripe avocado, diced - 1

15. Green onions, sliced, or more to taste - 2

How to cook deliciously - Old-School Bean Soup with Wheat Berries

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.