Dinkel Soup

Found this recipe on the package of Bob's Red Mill Spelt.

It called for chicken broth and sausage, but I just used vegetable broth and left out the sausage.  Pretty good for a cold(ish) winter night in San Diego.  Oh and I didn't put cabbage in it.

2 Tbsp Oil 1 cup diced Onion 1 tsp Celery Seed 1 tsp Caraway Seed 1 cup Organic Spelt Berries , soaked overnight 2 cups chopped Russet Potatoes 1 cup thickly sliced Carrots 6 to 10 cups Water or Stock 12 oz German Sausage, sliced 2 cups shredded Cabbage Salt and Pepper to taste Directions Step 1 Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes. Add celery seeds and caraway seeds and cook until fragrant, about 1 minute. Add spelt berries, potatoes, carrots and water or stock. (If using uncooked sausage, add at this time.) Bring to a gentle boil and cook 30 minutes. If liquid appears low, add additional water or stock. Step 2 If using pre-cooked sausage, add it now along with shredded cabbage and cook until sausage is heated through and cabbage has softened, about 10 minutes. Makes 6 - 8 servings.

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6 - 8 Rating (Not yet rated)