Bluebird Grain Farms

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Mexican Wheat Berry Soup / Photo courtesy of Sugar + Salt Co.

Copyright: Bluebird Grain Farms

Serves: 4


2 tablespoons avocado oil 

1 large yellow or red onion, chopped 

3-4 cloves garlic minced 

2 teaspoons jalapeno pepper, minced 

3 cups of fresh or frozen yellow corn 

4 cups fresh tomatoes, roughly chopped 

1 tablespoon ground cumin 

2 teaspoons chili powder 

1 ½ teaspoon coarse Kosher salt 

½ teaspoon fresh ground black pepper 

1 cup Hard Red Wheat berries ( or substitute any Bluebird whole grain)

4 cups (32 ounces) vegetable broth 

2 cans (15 ounces each) black beans, drained and rinsed 

1 to 2 tablespoons lime juice, to taste 

Fresh chopped cilantro for garnish 

Thinly sliced radish for garnish 

Diced avocado for garnish 

Sour cream, for garnish 


Heat avocado oil in a large Dutch oven over medium-high heat. Place onion, garlic, and jalapeno pepper in the pot, and cook, stirring often, until the onions are translucent and tender, about 3-5 minutes. Stir in the corn, and cook for another 3-5 minutes, stirring often. Add the tomatoes, cumin, chili powder, salt, and pepper. Add the wheat berries and vegetable broth. Reduce the heat to low, and let simmer for 40-50 minutes, or until the wheat berries are tender. Stir in the black beans and lime juice. Divide evenly into bowls and top with desired garnish.