You heard of those everything-but-the-kitchen-sink whatevers with such-and-such? Yeah that's what this vegetable soup is. Healthy, easy, cleans out your fridge and stops food waste. High five, friends!
I make this soup a lot during the winter months, especially between those indulgent holiday meals. Sometimes I do chicken, sausage, I throw whatever produce is going bad in there, vary the spices, it's really so forgiving! You can crock pot it all day or simmer it on the stove for about 30 minutes.
Farro is a wheat grain with pretty similar nutritional value to quinoa (it's got protein and fiber!). Farro is a little bit chewier, and I think holds its form better. The lentils also add protein and fiber, totally making up for the lack of any chicken.
Give me carbs, though. Allllll of the carbs.
Crusty herb bread recipe coming tomorrow....
Lentil and Farro Vegetable Soup
- 1 cup farro uncooked
- 1 cup red lentils uncooked
- 6-8 cup broth chicken or vegetable
- 1 sweet potato chopped
- 2 cup butternut squash chopped
- 15 oz. fire-roasted tomatoes
- 2 cup carrots chopped
- 3 celery stalks chopped
- several stalks of kale chopped
- garlic powder
- onion powder
- Place all ingredients in slow cooker and cook on low 6-8 hours.
- Or simmer on medium heat on stove in large stock pot 30 minutes.
- Season to taste. Serve with crusty bread and garnish with freshly-grated parmesan
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Becca @ Amuse Your Bouche says
I'm not sure I've ever cooked with farro before - must remedy that very soon because it always looks so good! Love the look of this soup!
Thank you, Becca! YES you have to. Every time I cook with farro, I absolutely fall in love with it! It really gives the dish a new texture, and its healthy. Holla!