Wheat Berry and Lentil Soup

1 c. uncooked lentils
4. c. water
5 small carrots, sliced
2 c. cooked wheat berries
1.5 T. McCormick’s chicken soup base
1 sliced onion
2 celery ribs, cut
½ t. minced garlic
1 cup cannelloni beans, pureed
salt, pepper to taste

Cook lentils in water with chicken soup base, onions, garlic, carrots and celery until lentils are soft.
Add wheat berries. Puree the beans and add as a thickener to the broth. Adjust seasonings to taste.