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Rustic Vegetable Soup | Well and Full | #plantbased #recipe

Rustic Vegetable Soup

This simple, rustic vegetable soup requires only one pot for cooking, and is the perfect dish for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4 Bowls

Ingredients
  

In the order in which they're used:

  • 1 Small Yellow Onion diced
  • 6 Cloves Garlic minced
  • 1 Whole Shallot
  • Drizzle Extra Virgin Olive Oil for sauté
  • 5 Stalks Celery chopped
  • 1/3 Cup Carrots chopped
  • 4 Cups Vegetable Stock
  • 2 Cups Water
  • 3/4 Cup Wheatberries or Barley
  • 1 1/2 Tsp Finely Minced Fresh Thyme
  • 1/2 Tsp Dried Oregano
  • Salt and Pepper to taste

Instructions
 

  • Bring a large pot to medium heat with a drizzle of olive oil. Add in onion, garlic, and shallots, and sauté for a few minutes, until onions are softened.
  • Then, add in celery and carrots and sauté for another minute.
  • Next, add in vegetable stock and water and bring to a boil. Once the stock is boiling, add in wheatberries and seasonings. Reduce heat to a simmer.
  • Let the soup simmer for about 30-40 minutes, or until wheatberries are tender yet still a bit chewy.
  • Best served hot with a slice of crusty wheat bread. Enjoy!