The only soup I can get away with making in my house is a hearty soup, with lots of substance. Rarely would I make soup without meat in it, but this soup is so hearty, that you don't even miss it. It's perfect on cold, rainy day (which I'm thinking we'll have many more of until mid-June).
1 1/2 cups lentils (rinsed)
1 1/2 cups cooked wheat berries
1 1/2 cups corn
1 tbsp olive oil
1/2 large beet diced
3 celery stalks diced
1/2 onion diced
2 carrots diced
8 cups water
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp Kirklands no salt seasoning (or any other seasoning mix you would like to use)
Saute all of the vegetables in olive oil for 5 minutes, add the lentils, water, and spices. Bring to a boil, and reduce the heat and add in the wheat berries and corn. Simmer for about 30 minutes. Serve with a dollop of sour cream and enjoy!
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