Red Bean and Kamut® Soup

This flavorful soup is warm and comforting on a chilly night, and so easy to make (just remember to soak the Kamut® the night before!). The perfect dish for Meatless Monday or any time you need a bowl of something delicious. Recipe courtesy of Diana K. Rice, RD, a registered dietitian and recipe editor on staff with The Monday Campaigns.

Servings

4 servings

Prep time

8 hours

Cook time

50 minutes

Passive time

n/a

Ingredients

1 cup Organic Kamut® Berries
1 medium Onion diced
3 cloves Garlic minced
6 cups vegetable stock
1 1/2 cups Tomato Puree
Two 15 oz cans Red Beans
2 Tbsp Chili Powder
2 tsp dried Thyme
1/2 tsp Cayenne
3 Bay Leaves
Salt to taste (consider salt content of vegetable stock)

Instructions

Soak Kamut in water overnight. Before cooking, drain and discard soaking water.
In a large stockpot or dutch oven, heat butter or olive oil over medium heat. Add onions and saute until translucent, about 10 minutes. Add garlic and saute 1 minute more.
Add soaked Kamut and remaining ingredients. Mix well, cover, reduce heat to low and simmer 40 minutes to one hour, until Kamut has cooked and flavors are combined.
Remove bay leaves and serve.