This hearty beef farro soup is loaded with veggies and is perfect to cozy up to on a chill night.
Jump to RecipePlease note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Can you believe that October is practically over?? This is the time of year in Minnesota where it’s pretty obvious that winter is right around the corner… Fall is just too short! At least I have all of these cozy soup recipes to keep me warm this winter! I’m thrilled to be able to share yet another one of my creations with you today: Beef Farro Soup. I just love soups like this with plenty of veggies and hearty whole grains. It’s the perfect cozy and comforting bowl.
It’s so interesting to me that the base vegetables for most soups are exactly the same: celery, onion, carrots (plus garlic for me, of course). I mean, why mess with something so good? I did want to incorporate some dark green leafies in this recipe, however, and I love using kale in soups. Kale just has a more coarse texture which holds up well for a soup (instead of just wilting into nothing). And, if you aren’t a big kale person, you can either cut it up really small (then you can hardly tell it’s there), or just leave it out. I won’t be offended, I promise. :)
If you buy a bunch of kale at the grocery store, you can even throw the kale ribs into this recipe! They cook down similar to celery, and it’s a great way to repurpose food that might otherwise have ended up in the trash.
Once your veggies are prepped, it’s time to get cooking! Heat the vegetable oil in a large stockpot over medium-high heat. Once warmed, add the ground beef and brown until cooked through, or about 2-3 minutes. If you notice a decent amount of grease accumulating in the bottom of your pot, drain it off before continuing to cook your soup.
Then, add the garlic and sauté until fragrant, or about 30 seconds. Add the onion, carrots, celery, and kale ribs and continuing sautéing until slightly softened, or about another 2-3 minutes. Honestly, is there any sound more satisfying than the sizzle and smell of veggies cooking in a soup? So good.
Add the petite diced tomatoes, farro, beef broth, and seasonings, and bring everything up to a boil. Once boiling, cover, reduce heat to low, and simmer until the farro is tender, or about 30 minutes.
Once the farro is tender, gently stir in the kale leaves and remove from heat.
Serve with a slice of crusty bread, some cheese and crackers, or a fresh cheddar biscuit, and enjoy!
If you try this recipe, please be sure to leave your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for some more cozy soup inspiration? Try another one of my soup recipes:
Chickpea Noodle Soup – Vegetarian and Plant-based
Crockpot Chicken Wild Rice Soup
Crockpot Minestrone Soup – Vegetarian and Plant-based
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Beef Farro Soup
Ingredients
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 5 large carrots peeled and chopped
- 3 stalks celery chopped
- 2 cups kale ribs and leaves separated and chopped
- 1 (14.5oz) can petite diced tomatoes
- 1/2 cup dry farro
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp ground black pepper
Instructions
- Heat vegetable oil in a large stockpot over medium-high heat. Add ground beef and brown until cooked through, about 2-3 minutes.
- Add garlic and saute until fragrant, about 30 seconds. Add onion, carrots, celery, and kale ribs and saute until slightly softened, about 2-3 minutes.
- Add petite diced tomatoes, farro, beef broth, and seasonings and bring to a boil. Cover, reduce heat to low, and simmer until farro is tender, about 30 minutes.
- Add kale leaves, stir well, and remove from heat.
Notes
- Try this recipe with ground pork, turkey, or chicken instead of beef.
- Mix it up by adding a different whole grain like quinoa, brown rice, or bulgur.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.