This is a rich, heart healthy, flavorful stew. It is brimming with flavor from the seasonings, sweet potatoes and beans and it is loaded with fiber to keep you filling full and satisfied. The einkorn wheat berries give the soup body and add a delightful nuttiness and chewy texture to the stew.
This recipe calls for canned white beans. Since the beans are already cooked they are added toward the end of the recipe in order to prevent them from overcooking and becoming mushy. Sweet potatoes also break down easily if they are overcooked so they are added toward the end along with the beans. The combination of ingredients makes an incredibly filling stew-like meal. All you need is some good crusty bread and a side salad to round out a delicious lunch or dinner.
I like to keep plenty of soup in the freezer for a quick grab-and-go lunch at work. This recipe makes a large batch that will give you enough for tonights dinner as well as leftovers for the freezer.
The einkorn wheat berries add so much to this stew. They have a sweet nutty flavor and a hearty chewy texture that adds body and substance.
Einkorn is an incredibly healthy grain chock full of B vitamins and minerals, high in protein and a great source of carotenoids.
You might also like our Einkorn Coconut Curry Risotto or our Beef Casserole with Garlic Chive Einkorn Dumplings
or our hearty Southwest Black Bean Chicken Soup.
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 2 carrots, scrubbed clean and diced
- 2 celery stalks, diced
- 1 (28-ounce) can fire roasted, diced tomatoes
- 1 tablespoon curry powder
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon red chili pepper flakes
- 1/2 teaspoon salt
- 1 cup einkorn berries
- 3 cups chicken broth
- 3 (15-ounce) cans white beans, rinsed and drained
- 2 medium sweet potatoes, pealed and cut into 1/2 inch cubes
- Pour a splash of olive oil into a large pot over medium-high heat. Add the diced onion and cook until soft, about 2 minutes. Add the garlic, carrots and celery and cook for 1-2 minutes stirring frequently.
- Add the remaining ingredients except for the canned beans and sweet potatoes. Bring to a boil then reduce the heat to a simmer and cover the pot.
- Cook for 30 minutes then add the beans and sweet potatoes and cook with the lid covered for another 20 to 25 minutes until the sweet potatoes are tender.
Amount Per Serving Calories 107 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 1mg Sodium 295mg Carbohydrates 21g Fiber 5g Sugar 3g Protein 6g