Ham Cannellini and Wheat Berry Soup

from ButterYum

serves 10

For the stock:

one ham bone

10-12 cups cold water

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 stockveggies, 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.