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US Regional   -   Wheatberry And Bean Soup (Kansas)   adapted from Culinaria United States

Description
Ingredients
  • 1 Cup Navy Beans -- Cooked
  • 1 Cup Wheatberries -- Cooked
  • 1 Large Onion -- Chopped
  • 2 Medium Carrots -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 3 Tablespoons Olive Oil
  • 2 Quarts Chicken Stock
  • 1 Medium Bay Leaf
  • 1 Teaspoon Thyme
  • -- To Taste
Directions Saute onion, carrots, celery and garlic in oil for 5 minutes. Add beans and wheatberries. Add stock, bay leaf and thyme. Bring to a boil, and simmer for 20 minutes. Add salt and pepper. Remove bay leaves and serve.
Serves 4
Time to Make 0:00



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