In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
In same Dutch oven, heat cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes and 4 cups water to boiling over high heat. Reduce heat to low. Cover; cook 45 minutes.
Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.