According to Vegetarian Times, "Kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shitake mushrooms contain eritadenine, and amino acid that speeds up processing of cholesterol in the liver." Yay for healthy soups!
Garlic and Kale Soup
1/2 cup wheat berries
2 Tbs. olive oil
3.5 oz. shitake mushrooms, stemmed and thinly sliced (we bought these dry and rehydrated them)
10 cloves garlic, peeled and thinly sliced (we used 2 whole heads!)
1/4 cup brown rice vinegar
4 cups vegetable broth
1 bunch kale, stemmed and coarsely chopped.
3. Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired.
Per 1-cup servings: 138 CAL; 4 G PROT; 5 G TOTAL FAT; 20 G CARB; 0 MG CHOL; 103 MG SOD; 3 G FIBER; 4 G SUGARS