A hearty and comforting Southern-inspired bean soup, elevated with the nutty texture of wheat berries. Customize with your favorite toppings for an extra layer of flavor and zest.

Follow The Directions

01

Step

Infuse the base: Place the ham bone in a slow cooker. Pour in enough water to completely cover the bone. Cook on Low, allowing the flavors to meld and create a rich, fragrant stock. (12-15 hours)

02

Step

Prepare the beans and berries: In a large bowl, combine the navy beans, cranberry beans, and wheat berries. Cover with several inches of cool water and let soak overnight to rehydrate and soften. (8 hours to overnight)

03

Step

Combine and simmer: Drain the soaked beans and wheat berries. Return the slow cooker to High heat. Add the drained mixture to the ham stock. Stir in the celery salt, thyme, oregano, Worcestershire sauce, and freshly cracked black pepper. Cook until the beans are tender but still slightly firm to the bite. (4 hours)

04

Step

Add the lentils: Stir in the lentils and continue to cook until they are tender and have thickened the soup slightly. (1 hour)

05

Step

Season and serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with diced tomatoes, diced avocado, and sliced green onions. Serve immediately.

For a vegetarian option, omit the ham bone and use a smoked paprika to replace the smoky flavors.
A splash of lime juice or a dash of hot sauce can brighten the flavors before serving.
If you don't have time for the overnight soak, you can quick-soak the beans by covering them with water in a pot, bringing to a boil, and then letting them sit for 1 hour before draining.

Aglae Marvin

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