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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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This soup/stew is unintentionally vegetarian and healthy. :) I threw this together in response to our Ethnic Race game on the Playful Pantry group....first stop, Greece...or, at least, what might come out of my kitchen if I were living in Greece! Read more ! :) Ingredients:
28oz tomato sauce |
14ish oz diced tomatoes |
1 cup dry wheatberries |
2 cans garbanzo beans, undrained |
1/3 cup white wine |
juice from 1 lemon |
3 cups vegetable or chicken stock |
3 cloves garlic, minced |
1 large onion, diced |
1-3 jalapenos, diced(seeded, if desired...i used 3, seeds and all) |
1-2t ground cumin, divided |
1t dry mustard, divided |
1t oregano, divided |
8oz fresh baby spinach |
kosher or sea salt and fresh ground black pepper |
tzatziki sauce, greek yogurt, or crumbled feta, if desired, for garnish |
Directions:
1. Combine all ingredients in slow cooker, other than spinach and HALF the cumin, mustard, oregano and salt and pepper.
2. Cook on low power about 6 hours. Wheatberries should be tender and onion soft.
3. Add spinach and remainder of seasonings and let cook with lid off about 20 minutes, more.
4. Garnish if desired.
5. I served this with a faux Gyro, Nyropronounced Near Rohs , and Easy Greek Tzatziki, as well as Greek olives.
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