Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, February 3, 2010
This delicious, hearty vegetarian soup uses my chili sauce as a base, but you can use ground chili if you don't want to go to the trouble of making homemade tamale chili sauce. Although wheatberry soup is easy to make, you need to give yourself time to boil some wheat if you don't already have some on hand.
2 cups boiled wheat berries (measure after they are boiled) 3 cups black beans, pre-cooked 1 cup corn, pre-cooked 1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, chopped 1/2 red bell pepper, chopped 2 cans of cut tomatoes, with juice 2 cups water or broth 1 1/2 tsp cumin 1 cup tamale chili sauce or 1 tblsp ground chili 1/2 tsp ground chipotle chili pepper (optional) 1 tsp paprika 1 tsp oregano 1/2 bunch chopped fresh cilantro 1 Tblsp molasses
Pre-cook the wheat, beans and corn. In a large pot, sauté the onion, garlic and bell peppers in the oil until tender. Add the rest of the ingredients and simmer for 30 minutes. Serve topped with sour cream, green onions, grated cheese, etc.