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

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