Using Grains in Soup

Grains can be used interchangeably in soups. Instead of the traditional barley or brown rice, how about using new ones? Experiment with spelt, millet, quinoa and/or wheat berries. Here's a recipe highlighting a new way to use spelt. This recipe is great for anyone with gluten intolerance.

Prepare 1 cup of spelt by soaking it in cold water for one hour. Drain. Now, it's ready to be used.

Spelt, Chickpea and Tomato Soup
1 cup soaked spelt
2 T olive oil
1 medium onion, diced
1 carrot, peeled and cut
1 celery stalk, diced (I like to peel mine)
4 garlic cloves, chopped
2 t paprika
2 bay leaves, crushed
1 t cumin, ground or powdered

4 cups chicken or vegetable broth
2 cups tomatoes, crushed or diced
1 pound chickpeas (known as garbanzo beans)

Put olive oil into bottom of large dutch oven. Heat oil over medium heat. Add onion, carrot, celery and garlic to the oil. Season with salt and pepper. Cook for five minutes. Add paprika, bay leaves and cumin, spelt, broth and one cup water.

Bring to boil. Stir. Reduce heat to simmer. Cover and cook 30 minutes, until spelt is tender.

Add tomatoes and chickpeas. Stir thoroughly. Cook for another 20 minutes.
Remove bay leaves.

Serve in soup bowls. Place a sprig of parsley on top of the soup, if desired.


Original recipe developed by Finn River Farm
Adapted by My Unique Cookery