This Is What We Added To Make This The Best Soup We’ve EVER Tasted
There’s nothing better than soup on a cold day… and this recipe will warm ya right up! The first time I ever had this chickpea soup was when I was visiting my aunt, and I just had to ask for the recipe.
My kitchen smelled wonderful while this was simmering. I had a hard time finding wheat berries, so I used barley. It did seem to thicken up a bit, so I added two more cups of the chicken stock. Keep that in mind if you make this substitution. In fact, do any of you know where I could find wheat berries?
Quite frankly, I had never even heard of them before my aunt served this soup. I searched high and low for those berries and well, Western Pennsylvania must have boycotted them as they are nowhere to be found. If you happen to locate a place that sells wheat berries, even if it is online, please let me know in the comments.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Rolls, crackers, and slices of buttered bread go great with this soup.
