With wheat berries for texture, southern bean soup. For more of a kick, add cheese, spicy sauce, lime juice, or freshly minced red onion.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 12 hrs |
| Total Time: | 17 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
- salt and ground black pepper to taste
- 2 ripe tomatoes, diced
- 1 ripe avocado, diced
- 2 green onions, sliced, or more to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Reviews
I probably shouldn’t be rating this recipe because I made numerous changes but it turned out wonderful! I eliminated the cranberry beans, wheat berries, dried lentils (because I didn’t have any), tomatoes and avocado. Then I switched from green onions to a red onion. I loved the end product and so did the 5 people I shared the soup with. The second time I made it, the onions were soaked in white vinegar and used as a dressing just before I served it. The end result tasted so much like what “momma used to make” and a super recipe to tweak to your liking.