Slow Cooker Get-Well-Quick Ancient Wheat Chickpea Soup

By Kathy_Hester

The title may be a mouthful but this is the soup you want in your freezer if you're feeling a little run down. Make a batch now and freeze it for when you need it! Turanicum is an ancient variety of high protein wheat, often known as Kamut. It’s a whole grain that takes awhile to cook the slow cooker is a perfect place to cook it. And the optional nutritional yeast adds a boost of B vitamins to help get better faster.

Ingredients

• 6 cups water
• 1 (15.5 ounce can) RolandⓇ chickpeas
• 1 cup chopped celery
• 1 cup chopped turnip
• 1 cup chopped carrots
• 1/2 cup RolandⓇ turanicum
• 5 to 6 cloves garlic, minced
• 2 tablespoons vegetable bouillon or 2 cubes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 (2-inch) sprig fresh rosemary
• 2 tablespoons nutritional yeast
• salt and pepper, to taste

Preparation

Step 1

Please note: This recipe uses a 4 quart slow cooker.

Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours).

Before serving remove bay leaves and rosemary stem. Add nutritional yeast if using as well as salt and pepper to taste.