Vintage-Style Bean Soup with Wheat Berries

Step 1

Start by placing the ham bone in your slow cooker and covering it with enough water. Let it cook on low for about 12 to 15 hours until the broth is rich and fragrant. While that’s simmering, put the navy beans, cranberry beans, and wheat berries in a large bowl, cover them with plenty of water, and let them soak for at least 8 hours or overnight. Once the stock is ready, take out the ham bone and add the soaked beans and wheat berries to the slow cooker. Toss in the celery salt, thyme, oregano, Worcestershire sauce, and some black pepper. Turn the heat to high and cook for about 4 hours, until the beans are tender but still hold their shape. Then stir in the lentils and cook for another hour on high until they’re soft. Give the soup a taste and add salt and pepper as needed. When serving, top each bowl with some diced tomatoes, avocado, and green onions for a fresh touch.