Ingredients
1
cup uncooked rye berries
4
cups water
3
cups chopped green cabbage
6
medium beets (about 1 1/4 lb), peeled, chopped (3 cups)
2
medium stalks celery, chopped (1 cup)
1
medium potato, peeled, cubed (1 cup)
1
medium carrot, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (28 oz) diced tomatoes, undrained
4
cups water
1
can (19 oz) cannellini beans, drained, rinsed
3
tablespoons honey
1 1/2
teaspoons salt
1/2
teaspoon caraway seed
1/4
teaspoon pepper
Preparation
In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
In same Dutch oven, heat cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes and 4 cups water to boiling over high heat. Reduce heat to low. Cover; cook 45 minutes.
Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.
