country of origin: Uruguay

1 pound beef (ground or stewing)
1 large beef bone
2 1/2 quarts water
1 onion
1 clove garlic, minced
1/2 cup whole wheat (soaked in hot water overnight)
2 Tablespoons salt
2 potatoes peeled and cubed
1 cup fresh or frozen peas

Combine the beef, bone, water, onion, and garlic in a deep saucepan. Bring to a boil and skim the top carefully. Cook over medium heat for 1 hour. Add the whole wheat stirring constantly. Cook over low heat for 30 minutes longer. Add the salt, potatoes, and peas. Cook for 20 minutes or until the potatoes are tender. The meat should be cut into small pieces and served in the soup.

Note: Whole wheat can be soaked the previous night with hot water in a thermas or a crock pot. Cover with 3 times the amount of water as the wheat. Keep in mind that it will swell substantially, so leave room for that in whatever container in which you decide to soak it. Whole wheat can then be kept in the refrigerator in a plastic container and eaten as a warm cereal adding fruit, raisins, honey or sugar. It can also be add to soups, stews, salads, or other dishes. Some enjoy a spoon full in yogurt. Wheat picks up the flavor of other foods.