Tomato Vegetable Soup with Wheat Berries

Sunday was pretty much the best non-racing race day ever.  There was a practice race on the Dipsea trail up in Marin county, and Mike talked my dad into running it with him.  The trail is only 6.8 miles long, but it climbs over 1600 feet total, and involves a whole bunch of stairs.


After they took off I spent about 20 minutes exclaiming to my mom about how beautiful Mill Valley is, and that if I win the lottery the very first thing I’m doing is buying a house there.

Then we went and found a snack.


This was at Mill Valley Beerworks, and I plan on going back as soon as possible for dinner and beer.  After a scone and tea, we drove over to Stinson Beach to wait for the finish.   It was completely gorgeous, and reminded me it’s been way too long since we spent time at the beach.


It’s topped 90 degrees the last few days, but I couldn’t not share this soup we had for dinner on Friday.  It was one of those typical “I have no idea what to make for dinner but it’s already 3 so I better figure something out NOW” afternoons when I came across this post, and it was just as good as I was anticipating.


I used wheat berries instead of barley, because I some already cooked and sitting in the fridge, and I gave the bowl a generous sprinkling of fresh basil.  I don’t care how hot it is, I’ll be making this soup again soon!

Tomato Vegetable Soup with Wheat Berries


  • 1/4 c. olive oil
  • 1 large onion, finely chopped or thinly sliced
  • 2 large carrots, finely chopped
  • 4 cloves minced garlic
  • 3 cups vegetable broth
  • 1 28 oz. can diced tomatoes with juice
  • 1 28 oz. can crushed tomatoes
  • 1/2 small head of cabbage, finely shredded
  • Few big handfuls of chopped fresh kale
  • 1 1/2 cups cooked wheat berries
  • big handful fresh basil, coarsely chopped
  • salt and pepper


  1. Heat the olive oil over medium in a large Dutch oven. Add the onion and cook for 5 minutes. Add the carrots and garlic, and sauté until soft, about 10 more minutes.
  2. Add broth and tomatoes and simmer for 20 minutes.
  3. Add cabbage, kale, and wheat berries and cook for 10 minutes. Add salt and pepper to taste, stir well, and serve topped with fresh basil

(adapted from In Praise of Leftovers)


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