Lentil Bean Soup

This is a simple soup with wonderful flavors.  I love the nutty wheat berries in the soup, something you don’t expect.  If you want even more tomato flavor you can omit the can of water and add another can of the tomatoes.


1 cup lentils
1 cup dried garbanzo beans
1 cup pinto beans
1 cup wheat berries
1 14.5 oz. can diced tomatoes with spicy red pepper
1 can water
2 boxes vegetable stock
1 onion, diced
3 stalks celery, sliced
2 carrots, chopped
2 t. salt
1 t. basil
½ t. sage
1 t. parsley
Fresh cracked pepper to taste


Rinse and sort the lentils, garbanzo beans, pinto beans and wheat berries.  In a large stock pot add 10 cups of cold water and do an overnight soak.  When complete rinse the beans and add back to the stock pot.

Add the remaining ingredients; tomatoes, water, vegetable stock, onion, celery, carrots, salt, basil, sage, parsley and cracked pepper to the beans.  Bring all ingredients to a boil then reduce heat to low and cook covered for 4 to 4 ½ hours. 

Taste the soup and adjust seasonings with salt and pepper if needed.  Serve in soup bowls with crusty multigrain bread.