Kamut Soup

I will still write an “introductory” post about kamut but I made this recipe for lunch and it was so delicious that I wanted to share it with you. I started with this recipe and made a few changes.

This soup is tasty, hearty, easy to make and the ingredients are readily available to most of us.v

One advantage to having a well stocked pantry is that I had everything I needed to make this without having to make a run to the grocery store. Also, I added chicken and it was so nice to open a jar of home canned chicken . .

. . pour the broth into the soup, dump the meat into a bowl . .

I removed the skin and bones. The meat just fell away from the bones and I shredded it by hand. If this one recipe doesn’t convince you to start canning chicken, I don’t know what will!  The jar I opened had one thigh, one breast and one wing. Perfect!

Also, for the kamut, I soaked the grain overnight which reduced the cooking time greatly.

Before adding to the soup, I rinsed it and drained it.

 

Kamut Soup

Ingredients:

1/4 c. olive oil
2 onions, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
3 – 4 carrots, scraped and sliced
1  c. kamut berries, rinsed
1/2 c. lentils (dried)
1 can chick peas, drained
1 – 14 oz. can diced tomatoes (or whatever the size is . . I use home canned tomatoes)
3 cans chicken broth
2 cups shredded cooked chicken
jalapeno pepper powder or cayenne pepper to taste
1/2 tsp. black pepper
salt to taste
1/2 tsp. dried tarragon
1 tsp. dried thyme
3 or 4 bay leaves
3/4 cup chopped fresh parsley

Instructions:

Heat the olive oil in a dutch oven. Add the onions, celery and garlic. Saute til they’re almost tender. Add the carrots, thyme, tarragon and peppers. Cook until onions are completely tender.

Add the broth, kamut, lentils and bay leaves. Simmer until the lentils and kamut are tender. If the kamut was soaked overnight, it should take about an hour for it to become tender. It will always be a bit chewy but that’s what makes it good!

Add the remaining ingredients except the parsley and simmer for about 30 minutes. Just before serving, add the parsley.

Vince wanted his (above) served with a bit of oregano and grated parmesan cheese.

I wanted mine (above) served with chopped avocado, sour cream and grated parmesan cheese.