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how to cook wheat and bean soup

Wheat, cooked: 1 cup

Tomato: 1 ½ cup (diced, canned)

Kidney beans, boiled: 1 cup

White beans, boiled: 1 ½ cup

Tomato juice: ½ liter

Parsley: ½ cup (chopped)

Walnut: 2 Tbsp (chopped)

Dried bay leaf: 2 leaves

Lemon juice: 2 Tbsp

Salt: ¾ Tbsp

Black pepper: 1 tsp

Olive oil: 1 Tbsp

Boiled water: ½ liter


Make it this way:

1. In a pot, add tomato juice, beans, wheat, bay leaves, olive oil, and dice tomatoes with boiled water.

2. Let it cook on medium heat for 30-40 minutes.

3. Add parsley, walnut, and pepper and leave it for another 5-10 minutes.

4. Add lemon juice and salt, and then remove the bay leaves from the soup.

5. Cook it for 10 more minutes.

6. Serve with fresh bread, lemon juice, and fresh parsley.


Preparation Time: 10
Cook Time: 60
Total Time: 70
Serving: 5
Calories: 1000


recipe for heat and bean soup


soup with wheat and beans


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