January 28, 2023

Vegetarian Mexican Wheat Berry Soup


  • 2 tbsp avocado oil
  • 1 large yellow or red onion chopped
  • 3-4 cloves garlic minced
  • 2 tsp jalapeño minced
  • 3 cups yellow corn fresh or frozen
  • 4 cups fresh tomatoes roughly chopped
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 1/2 tsp coarse Kosher salt
  • 1/2 tsp black pepper
  • 1 cup Hard Red Wheat berries (any Bluebird whole grain will do)
  • 4 cups vegetable broth (32 ounces)
  • 2 15oz cans black beans drained and rinsed
  • 1 to 2 tbsp 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.