You always need a back-up plan in case you feel a little under the weather. This soup is what I’m counting on if I get sick this year.
This soup is pretty easy and you can even cut up the veggies the night before and keep them in the fridge until the morning. Once you wake up, throw everything in the crock and cook for 7 – up to even 12 hours. The longer you cook it the more important it is to check the seasonings – you will probably need to add more before you serve it. This is the game changer for slow cooker food.
I’m using an ancient wheat called turanicum from Roland Foods. In doing some research it’s also called Khorasan wheat. You’ve probably heard of it as the trademarked Kamut. No matter what you call it, it’s a nice, hearty, whole grain to have in your pantry.
Like wheat berries, it takes a long time to cook (or you might prefer to soak before cooking). With your super-star slow cooker you can just toss it in and let your crock do all the work.
This soup freezes great, though when you reheat it you may need to add some extra water or broth.
- 6 cups water
- 1 (15.5 ounce can) chickpeas
- 1 cup chopped celery
- 1 cup chopped turnip
- 1 cup chopped carrots
- ½ cup Kamut (you can sub oat groats, or wheat berries)
- 5 to 6 cloves garlic, minced
- 2 tablespoons vegetable bouillon or 2 cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 (2-inch) sprig fresh rosemary
- 2 tablespoons nutritional yeast
- salt and pepper, to taste
- Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours).
- Before serving remove bay leaves and rosemary stem.
- Add nutritional yeast (if using) as well as salt and pepper to taste.