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5 from 1 vote

Beef and Farro Soup

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.
Author: Christy Faber

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.