Wednesday, January 31, 2018

Beef, Vegetable and Farro Soup

We recently had snow and the kids were off school for 3 days, after sledding and playing in the woods, nutritious and flavorful soups fit the bill, they also make great leftovers. Embracing and eating leftovers is a great way to decrease food waste also. 


  • one pack of stew beef, cubed.
  • 3 sweet potatoes cubed.
  • 3 cloves of garlic finely chopped.
  • one small red onion chopped.
  • one container of beef stock.
  • 3 carrots chopped.
  • a cup of fresh spinach or any in season greens.
  • 2 cups of cooked farro.
  • 1 cup of frozen vegetables. 
  • salt and pepper to taste. 
  • 1/2 teaspoon of Italian herbs.
  1. pre cook the farro (an ancient wheat high in protein and fiber) it was boiled for about 25 minutes. This grain could also be added to salads so why not boil extra and keep in the fridge. 
  2. Heat a little olive oil in a pan and add the onion and garlic saute for 5-7 minutes then add the beef to brown slightly, mix in the spinach cover and stir allowing it to reduce down. 
  3. then add all the veggies and stock, turn down to a simmer and cook for one hour until the meat is very soft, near the end add the farro. 
  4.  it would also be great as a vegetarian soup.

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