Hearty Bean Soup with Wheat Berries

Ingredients 0/15

Step 1

Place the ham bone in your slow cooker and cover it with water. Let it cook on low for about 12 to 15 hours until it smells rich and flavorful. While that’s happening, put the navy beans, cranberry beans, and wheat berries in a large bowl and cover them with plenty of cool water. Let them soak for at least 8 hours or overnight, then drain them well.

Step 2

Once your stock is ready, take out the ham bone and add the soaked beans and wheat berries back into the slow cooker. Toss in the celery salt, thyme, oregano, Worcestershire sauce, and some black pepper. Turn the heat to high and cook for around 4 hours, until the beans are tender but still hold their shape.

Step 3

Stir in the lentils and keep cooking on high for another hour or so, until they’re nice and soft. Taste the soup and add salt and more pepper if you think it needs it. When you’re ready to serve, ladle the soup into bowls and top with diced tomatoes, avocado, and green onions for a fresh, tasty finish.