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Old-School Bean Soup with Wheat Berries
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
1040 minutes
Hearty bean and wheat berry soup slow-cooked to perfection, topped with fresh ingredients for ultimate comfort food.
Ingredients:
  • 1 ham bone
  • water to cover
  • 8 ounces dried navy beans
  • 8 ounces cranberry beans
  • 8 ounces wheat berries
  • 1 tablespoon celery salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 dashes Worcestershire sauce, or to taste
  • fresh cracked black pepper to taste
  • 8 ounces dried lentils
  • 2 ripe tomatoes, diced
  • 1 ripe avocado, diced
  • 2 green onions, sliced, or more to taste
Instructions:
  • Place the ham bone in a slow cooker and cover it with water. Slow cook until a flavorful stock develops, which should take around 12 to 15 hours.
  • Combine navy beans, cranberry beans, and wheat berries in a large container and cover with cool water, ensuring they are submerged by several inches. Allow them to soak for 8 hours to overnight, then drain.
  • Once the ham bone has been removed, introduce the beans and wheat berries into the stock. Incorporate celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until the beans reach a tender yet firm texture, approximately 4 hours.
  • Combine lentils in the slow cooker and cook on High for about 1 hour, or until tender. Season with salt and black pepper and top the soup with diced tomatoes, avocado, and green onions before serving.

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