Wheat Berry-Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 4 cups chopped onion
• 1 3/4 cups chopped carrot
• 1 cup chopped celery
• 3 garlic cloves, minced
• 1/2 cup uncooked wheat berries (hard winter wheat)
• 4 1/3 cups water, divided
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup sun-dried tomatoes, packed without oil, chopped
• 2 teaspoons ground cumin
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 tablespoon tomato paste

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 15 minutes or until tender. Stir in wheat berries; sauté 2 minutes. Add 4 cups water and broth; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
2. Stir in sun-dried tomatoes, 2 teaspoons cumin, and beans. Remove 1 1/2 teaspoons adobo sauce from can of chipotle chiles; reserve remaining chipotle chiles and adobo sauce for another use. Add adobo sauce to onion mixture; simmer 30 minutes or until wheat berries are tender. Combine remaining 1/3 cup water and tomato paste in a bowl, stirring with a whisk. Add tomato paste mixture to onion mixture. Simmer for 15 minutes.