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1
Place navy beans in large bowl and wheat berries in a separate bowl.
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2
Bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
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3
Set both aside for two hours.
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4
Heat olive oil in large saucepan over medium heat.
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5
Add onion, leek, celery, carrot and garlic.
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6
Stir until soft and fragrant, about 8 minutes.
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7
Drain the beans and add them to the vegetables.
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8
Stir to coat.
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9
Add broth, boquet garni and bay leaf.
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10
Cover the saucepan, increase heat to medium high, and bring to a boil.
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11
Lover the heat to medium low and simmer until the beans have cooked, about an hour.
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12
Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
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13
Blend in short pulses to make a chunky soup rather than a puree.
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14
Return the soup to the pan, Or use an immersion blender to process soup in pan.
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15
Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low.
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16
Simmer until the wheat berries are tender, about 50 minutes.
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17
Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.
