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Vegetable & Farro Soup

A little bit of effort. A lot of reward!

Soup season is upon us, and this soup will not disappoint. It is vegan, but you will NOT miss the meat. I promise. I am not a vegan at all - I love my meat and my dairy - but sometimes I like to sneak an all vegetable meal into our rotation to feel healthier and to balance out all of the baked goods.

This recipe was created on a very Seattle style day. It was dark and gloomy all day long, and the rain showed up with a vengeance.

I needed something warm and flavorful that would leave me satisfied and full.

I've been playing with farro a lot lately, so I knew that was going to be a main ingredient in the soup. I love how it adds texture and depth, and has a milder flavor than barley, so it wouldn't over power the vegetables. I new I wanted a sweet potato or squash for additional flavors and textures, and ended up with sweet potatoes, but squash would work just as well.

I didn't want the soup to be overly sweet, and I didn't want my husband to miss the meat. Luckily, I was recently introduced to Yondu, an all-natural savory seasoning. I really enjoyed how it elevated the overall flavor, and complimented all of the vegetables in the soup.


🏷 Keywords: #vegetables #soup #vegetarian

🏷 Time: 1 hour 30 minutes



  • 2TBSP Olive Oil

  • 1TBSP Dried Thyme

  • 1tsp Red Pepper Flakes

  • 1/2tsp Onion Salt

  • 1 Medium Sweet Onion, Chopped

  • 3tsp Kosher Salt

  • 1tsp Freshly Cracked Pepper

  • 1TBSP Garlic, Minced

  • 1 Large Carrot, Diced

  • 1 Celery Stalk, Diced

  • 1 Yellow Bell Pepper, Diced

  • 4 Brown Crimini Mushrooms, Minced

  • 28oz can of Diced Tomatoes

  • 3c Vegetable Stock

  • 1 Sweet Potato, Diced

  • 3/4c Farro

  • 6tsp Yondu

  • 1/2tsp Worcestershire Sauce

  • 1 Zucchini, Diced

  • 2c Kale Chopped


  • Heat a heavy bottom pot or a 6qt dutch oven over medium-high heat

  • Add olive oil, dried thyme, onion salt, and red pepper flakes

  • Bloom spices in oil for about 2 minutes

  • Add onion, salt and pepper, and sauté until slightly translucent, about 2 minutes

  • Add celery, carrots, bell pepper, and mushrooms and sauté for another minute or so, until slightly soft

  • Add 28oz can of diced tomatoes and 3c of Vegetable stock. Stir to combine

  • Add farro, sweet potatoes, and Yondu. Stir to combine

  • Reduce heat to low and cover for about 30 minutes. Stirring occasionally to ensure farro doesn't stick to the bottom of the pan

  • At this point, the farro should be slightly toothy. If it is still very tough, continue cooking on low for another 10 minutes

  • Add Worcestershire and zucchini and cook for another 5 minutes over medium heat

  • Add the diced kale about 3 minutes before serving

  • Serve warm on a cozy fall day!



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