Vegan Vegetable Soup with Farro

It’s finally fall! Like really fall! Which means it’s soup season. I have revamped my usual vegetable soup recipe, and I’m ready to share! Even my teenagers love this, and they have requested it repeatedly. Because let’s face it: there’s nothing that says comfort like homemade vegetable soup!

I think the key to making a great soup is to layer flavors. Using the bouillon paste, the seasoning salt, and the soffritto seasoning each give lots of depth to this soup. If you are fan of barley, you will love the swap to farro in this dish. It has a nutty, chewy texture that pairs nicely with the other textures and flavors. 

This one comes together so quickly, it can easily be a weeknight dish. 

Ingredients:

• 2 T olive oil
• 1 onion, diced
• 1-2 cloves garlic, minced (or use Dorat cubes or jarred, minced garlic)
• 1 carton vegetable broth (4 cups)
• 2 cups water
• 1 T Better than Bouillon vegetable flavor paste
• 1 package mixed frozen vegetables
• 1, 15 oz can crushed, petite diced, or diced tomatoes
• ⅓ cup farro (I like Kroger or Trader Joe’s brands, as they are par cooked)
• 1, 15 oz can Great Northern beans, drained and rinsed
• 1 T soffritto seasoning from Trader Joe’s
• 1 T dried parsley
• 1 T Italian seasoning
• 1 tsp seasoning salt (I like Lidl brand)
• Salt and pepper to taste

Directions:

• In a soup pot or Dutch oven, over medium heat, warm the olive oil.
• Add the onion and garlic, sauteeing until translucent. 
• Add remaining ingredients, bring to a gentle boil, then reduce heat to low.
• Cover and simmer over low heat for about 30 minutes, or until farro is tender.
• Taste and adjust seasonings if needed. 
• Serve!

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Do you love soup weather as much as I do? If you try this dish, take a photo, post on Instagram, and tag me @annecreates

As always, I hope you all are safe and healthy.