Clean Eating ~ Wheatberry Soup Recipe

I love this soup recipe.  My family loves this soup recipe!  It's been a staple in our house for years, and it took me awhile to modify it to become my favorite.  I hope you enjoy it as well :)

Wheatberry Soup Recipe

Serves 7-8

Ingredients
4 Celery Ribs, thinly sliced
1 medium onion, thinly sliced
1 medium leek, white & pale parts only, thinly sliced
2 Tbsp extra-virgin olive oil
1 cup wheatberries
1 Tbsp no-sugar added Tomato Paste
8 cups water, divided
2 - 15 oz borlotti and/or pinto beans - drained & rinsed
4 large carrots, thinly sliced
2 cups frozen peas
2 Tbsp fresh basil, thinly sliced
1 tsp himalayan salt
Ground black pepper as needed

Directions
In an enameled cast iron casserole, heat the oil.  Add the celery, onion & leek and cook over moderately high heat, stirring, until softened, 5 minutes.

Add wheatberries & tomato past and cook, stirring, while grains are coated and shiny, 30 seconds.

Add 4 cups water and beans.  Bring to boil.  Simmer over low heat 30 minutes.

Add carrots and remaining 4 cups water.  Cook & cover over low heat until carrots are tender, 30 minutes.

Add pease, cover and cook until tender, 5 minutes.

Season w/ salt and pepper as needed.  Remove from heat, top with basil.  Serve.