SpeltSoup

Warm Your Soul – Chickpea, Tomato, and Spelt Soup

My old, cobalt blue, dutch oven becomes a fixture on my stove every winter as I rely on soups and stews to combat the cold.  It always seems that no matter how many recipes I find on Pinterest, I quickly run out of variations on chicken noodle soup (I’ve been making minestrone since Halloween).  The problem with chicken soup is no matter how tasty it is, it’s never a complete meal in itself.  A loaf of fresh, hearty, crusty bread is required.  I’ll admit it, I don’t often plan my meals for the week so the bread is usually absent.

I came across this Chickpea, Tomato, and Spelt Soup from Martha and the spelt drew me in.  It’s vegetarian and everything needed for this soup is a staple from the pantry and (since I deemed it too cold to go to the grocery store the day before) pantry staples were about all I had.  {Spelt berries (or kernels) are something you should make a part of your well stocked pantry, just like a can of beans, lentils, or dried pasta.  A bag will last you a while, the cup used in this recipe fills up the soup when it is cooked.}  With my fingers crossed that my husband wouldn’t miss the meat I simmered it up.

Oh goodness, much success with this simple, super healthy soup.  It was so flavorful, so hearty, so satisfying, it warmed me up to the very tips of my toes.  It was a soup that didn’t leave me wanting anything else, the whole grain goodness of the spelt berries made it filling and complete on it’s own.  Click on the recipe name below for a link right to the original recipe.  Normally, I wouldn’t even dare to recommend a variation on Martha’s recipe but there are a few so good I just have to share!!

Chickpea, Tomato, and Vita-Spelt Spelt Soup Recipe
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*This is not our original recipe. This is a Martha Stewart recipe (hyperlink above!) Please see our recommended variations to switch it up a bit!
Servings
4
Servings
4
Chickpea, Tomato, and Vita-Spelt Spelt Soup Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
*This is not our original recipe. This is a Martha Stewart recipe (hyperlink above!) Please see our recommended variations to switch it up a bit!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Place spelt into medium bowl and cover with cold water.
  2. Let soak for 1 hour.
  3. Drain.
  4. In a 5 quart dutch oven or large soup pot, heat oil over medium.
  5. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes.
  6. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water.
  7. Bring to a boil then reduce to a simmer.
  8. Cook for 30 minutes or until spelt is tender.
  9. Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended.
  10. Discard bay leaves.
  11. Sprinkle with chopped parsley before serving.
  12. Enjoy!
Recipe Notes

*Variations:

#1 ~

Use cilantro instead of parsley as the garnish. It was all I had on hand and I’m so glad I decided to use it – really picked up on the flavor of the cumin.

#2 ~

Stir in just a dash of apple cider vinegar at the very end.  The sweet acidity will add layers of depth to the paprika and cumin flavors.

#3 ~

Put a little shredded pork in the bottom of the bowl and ladle the soup over it.  I happened to have some pork leftover from tacos the night before and it was an addition that would make any meatless-adverse eater a huge fan of this soup.

#4 ~

Add in a 14 oz can of hominy in place of (or in addition to) the chickpeas.  The corn flavor plays well with the cumin and tomato.

*This is a great soup to make on Sundays and portion out for lunches during the week – the flavors just get better and you don’t need to add water to get it back to soup consistency a day or two later.   Give the soup (and a variation or two) a try and let me know what you think.  I’d love to hear if this soup is going to be a staple in your winter soup rotation.

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