Get our delicious recipe for Beef and Farro Soup. The farro retains its texture even the next day making this a great alternative to barley in soup.
I really love beef barley soup. However, I don’t like it when the barley soaks up all the liquid and turns it into more of a stew. This happens if I have leftovers and put them in the fridge overnight. Interestingly, that doesn’t seem to happen as much with the grain farro. It’s similar in texture and flavor to cooked barley but it retains that texture even if kept in liquid longer. I therefore started using farro in soups instead of barley. This recipe is a great example of that.
This Bob’s Red Mill farro is the one that I typically buy.
- 1 Tbsp. olive oil
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 medium onion, chopped
- 1 lb. lean ground beef
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups cooked farro (learn how to cook it here)
- 4 cups unsalted beef broth or stock
- 1 (28 oz.) can diced tomatoes
- Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion. Cook until softened, 4-5 minutes. Add the beef, salt and pepper. Cook until browned, 4-5 minutes.
- Add the farro, beef broth and diced tomatoes. Increase heat to high until it reaches a boil. Reduce to a simmer and cook for 10 minutes. Taste and season with more salt and pepper if desired.