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Vegetable Farro Soup
Melissa Hart

Vegetable Farro Soup

Farro survives a long simmer better than rice and gives a vegetable soup real chew. Zucchini waits until the last half hour instead of dissolving into the broth. Freeze this without worry; the grain softens a little but keeps its shape.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups diced yellow onion
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 3 cloves garlic minced
  • 28 oz canned diced tomatoes
  • 8 cups low-sodium vegetable broth
  • 1 cup pearled farro
  • 15 oz canned kidney beans drained and rinsed
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 2 cups diced zucchini
  • 2 tbsp fresh lemon juice

Method
 

  1. Place the onion, carrots, celery, garlic, tomatoes, broth, farro, kidney beans, oregano and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 1/2 to 6 hours until the farro is tender.
  3. Stir in the zucchini and cook covered on high for 30 minutes until it is just tender.
  4. Add the lemon juice and enough hot water to return the soup to a brothy consistency if the farro has tightened it.
  5. Cool in shallow containers before freezing for up to 3 months.