Serves: 5
Total Calories: 132
Soak beans and wheat berries in separate bowls overnight.
Set Global Sun Oven out to preheat.
Drain wheat berries. Put them in a pot with enough water to cover them by 2 inches. Put lid on the pot and cook in Sun Oven until tender, about 1 hour. Drain and set aside.
Heat the oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Cook until the onion begins to soften, about 5 minutes. Stir in water, drained beans, tomato, parsley, sage, thyme, and Parmesan rind (if using). Cover and transfer pot to the Sun Oven. Cook until the beans are tender, 2 to 3 hours.
Remove pot for Sun Oven. Discard thyme sprigs and Parmesan rind. Blend soup in batches in a blender until smooth. Return soup to the pot, stir in salt, pepper, and cooked wheat berries. Cover pot and return to Sun Oven until heated through or bring to a simmer on the stove over medium heat. Serve with grated Parmesan cheese and a drizzle of oil.
This Wheat Berry and Cranberry Bean Solar Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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