Winter Berry Vegetable Soup/Stew: Date Added: 7 Jan 2013 Ingredients:


This dish is so thick it is almost a stew. I buy my wheat berries from the farmer's market and health food store, if you cannot find them substitute with brown rice. The wheat berries double in size once cooked. Cooked chicken or canned beans can be added to make this a complete meal. I use this recipe to substitute for salad at lunch.

Makes eight servings each equal to one serving of vegetables. The amount of grain added is so small I do not even count it as a full serving from the “bread” group

Cooking Instructions:

1 tbsp olive oil
1 small onion, diced
2 stalks celery, diced
1 butternut squash, peeled and cubed
1 tsp dried oregano
1 tsp paprika
½ tsp chili powder
1 cup chopped or canned mushrooms
1 zucchini squash, cubed
16 ounces chicken or vegetable broth
½ cup uncooked wheat berries

Pour the olive oil into a medium-size soup pot. Add onion, celery, and butternut squash. Cover and cook until the vegetables soften about 8 minutes.
Add the seasonings, mushrooms, broth and wheat berries. Cook on medium heat until wheat berries are tender about 20 minutes. Season with salt and pepper and serve warm.

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