How To Make Mixed Vegetable and Farro Soup
Soothe your soul and your tastebuds with this vegan mixed vegetable and farro soup. Carrots and peas are made tender in tomato and farro broth.
Serves:
Ingredients
- 3tbspextra virgin olive oil
- 2celery stalks
- 1medium onion
- 1medium leek
- 1cupfarro,or wheat berries
- 1tbsptomato paste
- 8cupswater
- 1canborlotti beans,or pinto beans
- 2large carrots
- 1½cupsfrozen peas
- salt and freshly ground pepper,to taste
- 2tbspbasil,thinly sliced
Instructions
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In an enameled, cast-iron casserole, heat the oil.
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Add the celery, onion, and leek, and cook over moderately high heat, stirring a few times, for 5 minutes until softened.
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Add the farro and tomato paste and cook, stirring, for 30 seconds until the grains are coated and shiny. Add 4 cups of water and beans and bring to a boil. Simmer over low heat for 30 minutes.
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Add the carrots and the remaining water. Cover and cook over low heat for 30 minutes until the carrots are tender. Add the peas, cover, and cook for 5 minutes until tender. Season with salt and pepper and top with basil.
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Serve and enjoy.
Nutrition
- Calories: 285.74kcal
- Fat: 8.03g
- Saturated Fat: 1.18g
- Monounsaturated Fat: 5.11g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 45.27g
- Fiber: 11.73g
- Sugar: 6.66g
- Protein: 11.53g
- Sodium: 1260.81mg
- Calcium: 88.85mg
- Potassium: 591.41mg
- Iron: 3.82mg
- Vitamin A: 254.95µg
- Vitamin C: 12.39mg
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