Red Bean and Farro Vegetable Soup

Slice or chop the vegetables into a 6 quart pot. Drizzle with EVOO and sauté until they are just starting to get tender.

1/2 bunch of celery

2-3 big carrots

1/2 green pepper

2/3 lg. yellow onion

1/2 med. green cabbage

4 big cloves garlic

3T single source EVOO

Add the following then simmer, covered, on low heat for an hour.

I used 2± quarts chicken bone broth, not the broth shown

1 14.5oz. can diced tomatoes and juice

garlic salt, fresh ground black pepper

1-3T powdered chicken soup base

1/2c farro - ancient grain 

2/3c dried red beans that have been cooked

-or- 1-2 cans, drained and rinsed, red beans

After about an hour, check the farro and vegetables for doneness and check the flavors, making any adjustments you'd like in the seasoning. 

This is a great soup for these chilly winter days. . .Lin