Freekeh Bean Vegetable Soup
A wholesome and flavorful soup made with freekeh, beans, and a mix of vegetables like carrots, leeks, and celery root. Perfectly seasoned with marjoram, oregano, and paprika, it’s an easy and satisfying meal.
Ingredients
- 4 onions finely diced
- 3 cloves garlic
- 2 leeks
- 2 carrots
- 3 slices celery root about finger thick
- 2 cans white beans
- 2 cans diced tomatoes
- 8 cups 2 liters vegetable stock
- 200 g freekeh cracked
- 2 tablespoon tomato paste
- 2 teaspoon marjoram
- 2 teaspoon oregano
- 2 bunch parsley chopped
- 1 teaspoon celery salt
- 2 teaspoon onion powder
- 4 teaspoon sweet paprika
- 1 teaspoon smoked salt optional
Instructions
- Pulse freekeh briefly and soak in vegetable broth overnight.
- Sauté onions and garlic with a splash of water until fragrant.
- Add chopped leeks, carrots, celery root; cook until softened.
- Stir in beans, diced tomatoes, tomato paste, freekeh, broth, herbs, and spices.
- Simmer 20–25 minutes until freekeh is tender.
- Adjust seasoning, garnish with parsley, and serve hot.
- See full steps with tips & photos → https://wimpysdiner.net/freekeh-bean-vegetable-soup/
Notes
- Make Ahead: The soup can be stored in the fridge for up to 3 days.
- Freekeh Swap: You can substitute freekeh with quinoa or barley if needed.
- Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for more variety.