Old-School Bean Soup with Wheat Berries Recipe

  • 1 ham bone
  • water to cover
  • 8 ounces dried navy beans
  • 8 ounces cranberry beans
  • 8 ounces wheat berries
  • 1 tablespoon celery salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 dashes Worcestershire sauce, or to taste
  • fresh cracked black pepper to taste
  • 8 ounces dried lentils
  • salt and ground black pepper to taste
  • 2 ripe tomatoes, diced
  • 1 ripe avocado, diced
  • 2 green onions, sliced, or more to taste
  1. Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
  2. Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  3. Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
  4. Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.