Garlic and Kale Soup

Serves: 6


1/2 cup wheat berries

2 tablespoons olive oil

3.5 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)

10 cloves garlic, peeled and thinly sliced

1/4 cup brown rice vinegar

4 cups low-sodium vegetable broth

1 bunch kale (10 ounces), stemmed and coarsely chopped


Soak wheat berries in large bowl of cold water overnight.

Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.

Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale

Recipe and photograph courtesy of