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Ahhhh, another vegan meal fit for a bowl…

No, for realz, Ravenous Munchkin J has been begging me to make Pumpkin Soup since October – who know where she got that from. But being the good mother that I am, I will give the kids what she wants. Well kinda


  • 2 large cans of diced tomatoes
  • 5 small cans of black beans
  • 2 cans of pumpkin puree
  • 1 small onion
  • 1 cup wheat berries
  • 4 cloves garlic
  • 1/4 cup chili powder
  • 1/2 tsp fresh ginger; grated
  • 1/2 tsp cinnamon
  • pinch of freshly grated nutmeg
  • pinch of freshly ground allspice
  • chipotle powder (optional)
  • cilantro for garnish


  1. Turn on crock pot to a High setting. Open all cans and pour them into a crockpot. Pour all liquid in too!
  2. Put the spices and chopped onion in too.
  3. Place the wheat berries in a saucepan and cover with water, cover and bring to a boil. Continue to cook in med-high for about 30-45 minutes until they have softened. Turn off and let sit for a bit, 10 min or so.
  4. Drain the remaining water from the pan of wheat berries and add to the chili
  5. Cover and let cook for at least 5 hours or until desired consistency.