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