1 Cup Navy Beans — Cooked
1 Cup Wheatberries — Cooked
1 Large Onion — Chopped
2 Medium Carrots — Chopped
2 Stalks Celery — Chopped
2 Cloves Garlic — Chopped
3 Tablespoons Olive Oil
2 Quarts Chicken Stock
1 Medium Bay Leaf
1 Teaspoon Thyme
– To Taste
Directions
Saute onion, carrots, celery and garlic in oil for 5 minutes. Add beans and wheatberries. Add stock, bay leaf and thyme. Bring to a boil, and simmer for 20 minutes. Add salt and pepper. Remove bay leaves and serve.
Serves 4
Subject: Wheatberry And Bean Soup (Kansas) 
