Wheat Berry-Black Bean Soup

• 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

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; saute 15 minutes or until tender. Stir in wheat berries; saute 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.

olive oil, onion, carrot, celery, garlic, uncooked wheat berries, water, chicken broth, tomatoes, ground cumin, black beans, chipotle chiles, tomato paste

Taken from www.epicurious.com/recipes/member/views/wheat-berry-black-bean-soup-1262704 (may not work)