Good Times Around The Dinner Table When You Make This Hearty Soup

This soup is the perfect dinner on a cold, winter’s night. I can’t think of anything else better to eat when the snow starts to fall.

Will you be making this soup sometime this winter to keep your family’s bellies warm? I bet they will really appreciate it if you did. My son, who happens to be a very picky eater, really loved this soup. He even got a second helping! I’m getting hungry just thinking about having this soup for dinner again sometime soon. Enjoy!



1 cup dried chickpeas (soaked overnight with 4 cups of water and 1 tsp baking soda)

½ cup wheat berries (soaked overnight with the chickpeas)

8 cups filtered water

1-15 oz can diced tomatoes (omit if you don’t like tomatoes in your soup)

3-4 celery stalks, chopped

2 bay leaves

1 tsp sweet paprika

½ tsp salt or to taste

⅛ tsp pepper or to taste

½ tsp cumin

½ tsp turmeric

½ tsp dry thyme

pinch of cayenne pepper or to taste

2 tbsp freshly squeezed lemon juice

¾ cup fresh chopped cilantro



Drain and rinse soaked wheat berries and chickpeas.

Bring chickpeas, wheat berries and 4 cups of water to a soft boil in a soup pot, for 20 minutes.

Add another 4 cups of water and the rest of the ingredients except for the lemon and cilantro. Bring to a boil, reduce heat and simmer for 40 minutes.

Before serving add lemon and fresh cilantro.




Quick Tip: Enjoy this comforting soup with a grilled cheese sandwich. Yum!