Ham Cannellini and Wheat Berry Soup
from ButterYum
serves 10
For the stock:
one ham bone
10-12 cups cold water
1 medium onion cut into quarters (don't worry about peeling it)
4 cloves of smashed garlic (again, no need to peel)
2 bay leaves
1 tablespoon dried parsley (or a bunch of fresh stems)
To make the stock:
Place everything together in a large stock pot and bring to a boil. Reduce heat to low and simmer for 60-90 minutes. Strain all the solids from the stock; discard. Cool and freeze stock for use later or proceed with following recipe.
For the soup:
1 batch ham stock (recipe above)
2 cups frozen corn kernels
1 16 ounce bag frozen peas and carrots
1 16 ounce bag frozen wheat berries (see note below)
4 cups diced ham
2 cans cannellini beans, rinsed and drained
salt and pepper to taste
chopped fresh parsley for garnish
To make the soup:
Place the stock, veggies, wheat berries, and ham in a large stock pot and heat through. Gently stir in the beans; taste and adjust seasoning if necessary. Serve with lots of fresh chopped parsley.
Note: It's easy to cook wheat berries - simply boil them in salted water for 45-60 minutes until they're soft but chewy.