Recipe

Pumpkin And Wheat Berries Soup Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 2 months ago Very healthy and comfort soup, plenty of autumn products, rich and thick. Very easy to cook and freezes great. You have lots of this great soup with the given amount, but it is easily halved. Spices are optional. Prep:20m Cook:40m Servings:12	Inmaculada
	hearty thick savory colorful

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Ingredients

1 small pumpkin (2 pounds)

3 carrots, sliced

2 cups green beans

1 leek, sliced

4 Tbsp olive oil

½ big onion, chopped

3 garlic cloves, chopped

1 leek, sliced

1 cup wheat berries

1 cup lentils

1 cup rice (I used brown rice)

8 cups chicken or veggie stock (or water and cubes)

¼ tsp ground turmeric

¼ tsp ground cumin

¼ tsp ground ginger

Salt and pepper to taste

Directions

Cut, seed and slice pumpkin into bite size pieces. Slice carrots. Cut green beans into bite size pieces too. Same with leek. Reserve.

In a big casserole heat oil. Add onion and garlic. Let cook for 5 minutes. Add the reserved veggies and let cook 5 more minutes mixing well.

Add lentils, rice and spices if used, mix thoroughly and cover with the stock. Let simmer on medium heat until lentils and rice are cooked, about 30 minutes, adding more liquid if needed.

Add wheat berries, salt and pepper to taste and let cook 10 additional minutes until wheat is done but firm. Serve hot.

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