Spelt Berry and Tomato Stew

Course Soups and Stews

Ingredients in this Recipe

1 (14 1/2 ounce) can fire roasted diced tomatoes
1 (3/4 pound) bunch kale or other hearty greens, tough stems and ribs removed, leaves sliced
1 1/2 cups spelt berries, soaked 8 hours or overnight in cold water to cover
1 large green bell pepper, diced
1 onion, diced
1/4 cup chopped mixed fresh herbs (parsley, thyme, basil, oregano, chives, etc.)
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon fine sea salt
3 1/2 cups low sodium vegetable broth
3 garlic cloves, finely chopped