Cozy, hearty, and nourishing—my One Pot Beef and Farro Soup is the perfect comfort food! Simple, wholesome ingredients like ground beef, fresh veggies, nutty farro, and a rich tomato-beef broth make this soup so satisfying. If you’re new to farro, you’re going to love this hearty ancient grain—it’s similar to barley but packed with even more nutrition.
Start by browning some ground meat. My recipe calls for extra lean beef, but turkey would be a good substitute. Sauté some vegetables, mix in some herbs and spice, add broth, potatoes, and tomatoes. Then, stir in farro – a whole grain that provides twice the fiber of brown rice. It’s especially wonderful in soup recipes, because it doesn’t get mushy like other grains can. But if you don’t have farro in your pantry, old standbys like rice or barley could work instead. Just keep an eye on the cooking time!
The best part of making homemade soup is eating it. But the second-best part is how sautéing vegetables and simmering broth makes the whole house smell warm and inviting. The aroma is pure nostalgia, and just begs to be shared. Luckily, a big pot of soup is the perfect excuse to gather your favorite people together. You don’t need a fancy 5-course meal and a sink full of pots and pans to make memories. Just serve this soup with some crusty bread hot from the oven. Unpretentious, cozy, comfortable. Sounds like my kind of party!
For more heartwarming soup ideas, give my Autumn Wild Rice or Creamy Carrot and Parsnip soup a try!
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Why You'll Love This Recipe
- Easy one pot meal
- Nutritious & wholesome
- High in fiber!
- Perfect for Cold Weather – Cozy and warming, ideal for fall and winter meals.
- Hearty & Satisfying – Packed with protein, fiber, and wholesome ingredients, this soup is a complete meal in a bowl.
- Kid friendly!
Ingredients
- Farro - you could swap for barley for a similar texture.
- Green beans - fresh or frozen will work!
- Ground beef - choose extra lean
- Parmesan rind - this is optional but if you have one in your fridge throw it in for extra flavour!
See the recipe card below for a full list of ingredients and measurements.
How To Make Beef and Farro Soup
Here are the step-by-step instructions to make this recipe.
Step 1 & 2: Brown the ground beef and sauté the aromatics.
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Transfer it to a plate and set aside, then drain any excess fat from the pot.
Add the olive oil to the same pot, then sauté the diced onion, carrot, and celery over medium heat until softened, about 5 minutes.
Stir in the salt, pepper, red pepper flakes, thyme, and rosemary as the vegetables cook.
Step 3: Bring the soup to the boil and simmer for 30 minutes.
Rinse the farro under cold water, then add it to the pot with diced potatoes, beef broth, diced tomatoes (with their juices), tomato paste, bay leaves, and the optional Parmesan rind. Stir to combine, then bring the soup to a boil.
Reduce the heat to a gentle simmer and cover with a lid and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and the farro is cooked through.
Step 4 & 5: Add the ground beef back and the green beans to cook and then serve.
Remove and discard the bay leaves and Parmesan rind. Stir in the cooked ground beef and chopped green beans (tips removed). Simmer for another 5-10 minutes, or until the green beans are tender.
Taste and adjust seasoning as needed. Stir in the red wine vinegar just before serving for a little extra brightness. Serve with shaved Parmesan petals or a dollop of sour cream, and enjoy!
Expert Tips
- Salt Content - The salt content in beef broth can vary, so while I’ve called for 1 teaspoon of salt, you may want to adjust that based on your broth and personal taste preferences. Always taste and tweak as needed!
- Cut Potatoes Evenly - Dice them into uniform ½-inch pieces.
- Use a Parmesan Rind - If you have one, toss it in while the soup simmers—it adds a subtle, savory umami flavour.
- Add Extra Liquid If Needed - Farro absorbs liquid as it cooks and even more as it sits. If your soup gets too thick, stir in a bit of hot water or extra broth until it reaches your desired consistency.
- Keep the Green Beans Vibrant - Add them toward the end of cooking so they stay bright and tender-crisp.
- Garnish with a dollop of sour cream or Greek yogurt or some shaved parmesan petals.
Recipe FAQs
Farro is an ancient whole grain with a chewy texture and a slightly nutty, earthy flavor. It’s rich in fiber, which supports digestion and helps keep you feeling full longer.
Farro continues to absorb liquid as it sits. If your soup thickens too much, simply add more hot broth or water until it reaches your desired consistency and retaste and adjust for seasoning after adding extra liquid.
Yes! If you want more control over texture, cook farro separately and stir it in before serving this will result in a much brothier soup.
Absolutely! If you don’t have farro, you can use:
Barley (similar texture, longer cooking time)
Quinoa (lighter and quicker-cooking)
Brown rice (slightly softer but works well)
Orzo or small pasta (add near the end of cooking)
More Soup Recipes You'll Love
If you tried this Beef and Farro Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Beef and Farro Soup
Ingredients
- 1 lb extra lean ground beef
- 1 tbsp olive oil
- 1 onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 1 tsp salt
- ¼ tsp pepper
- ⅛ tsp crushed red pepper flakes
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 1 lb yellow potatoes ½ inch dice
- 4 cups beef broth
- 1 28 oz can of diced tomatoes
- 1 tbsp tomato paste
- ½ cup farro rinsed
- 2 bay leaves
- parmesan rind optional
- 2 cups chopped green beans
- ½ tbsp red wine vinegar
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Transfer it to a plate and set aside, then drain any excess fat from the pot.1 lb extra lean ground beef
- Add the olive oil to the same pot, then sauté the diced onion, carrot, and celery over medium heat until softened, about 5 minutes.1 tablespoon olive oil, 1 onion, 1 stalk celery, 1 medium carrot
- Stir in the salt, pepper, red pepper flakes, thyme, and rosemary as the vegetables cook.1 teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary
- Rinse the farro under cold water, then add it to the pot with diced potatoes, beef broth, diced tomatoes (with their juices), tomato paste, bay leaves, and the optional Parmesan rind. Stir to combine, then bring the soup to a boil.1 lb yellow potatoes, 4 cups beef broth, 1 28 oz can of diced tomatoes, 1 tablespoon tomato paste, ½ cup farro, 2 bay leaves, parmesan rind
- Reduce the heat to a gentle simmer and cover with a lid and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and the farro is cooked through.
- Remove and discard the bay leaves and Parmesan rind. Stir in the cooked ground beef and chopped green beans (tips removed). Simmer for another 5-10 minutes, or until the green beans are tender.2 cups chopped green beans
- Taste and adjust seasoning as needed. Stir in the red wine vinegar just before serving for a little extra brightness. Serve with shaved Parmesan petals or a dollop of sour cream, and enjoy!½ tablespoon red wine vinegar
Notes
-
- Salt Content - The salt content in beef broth can vary, so while I’ve called for 1 teaspoon of salt, you may want to adjust that based on your broth and personal taste preferences. Always taste and tweak as needed!
- Cut Potatoes Evenly - Dice them into uniform ½-inch pieces.
-
- Use a Parmesan Rind - If you have one, toss it in while the soup simmers—it adds a subtle, savory umami flavour.
-
- Add Extra Liquid If Needed - Farro absorbs liquid as it cooks and even more as it sits. If your soup gets too thick, stir in a bit of hot water or extra broth until it reaches your desired consistency.
-
- Keep the Green Beans Vibrant - Add them toward the end of cooking so they stay bright and tender-crisp.
-
- Garnish with a dollop of sour cream or Greek yogurt or some shaved parmesan petals.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
So good and nourishing! Whole family enjoyed! We love Farro!