0.0 – 0 reviews • Bean Soup
| Level: |
Easy |
| Total: |
13 hr |
| Prep: |
12 hr |
| Cook: |
1 hr |
| Yield: |
4 cups |
Ingredients
- 2 cups wheat berries
- 2 quarts water
Instructions
- Set the wheat berries in a sauce pan, cover with the water and soak overnight. The following day boil the berries in the same water for 20 minutes, if you want them parboiled only (to cook later on in casseroles or soups) or for 1 hour if you want them fully cooked. Drain well and cool thoroughly. Transfer the cooked wheat berries to a glass jar and store them in the refrigerator for 4 days. Store them in the freezer only if you are going to use them in soups, stews or casseroles. The freezer softens their texture and makes them less chewy.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
278 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
62 g |
| Dietary Fiber |
11 g |
| Sugar |
0 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
21 mg |