Beef and Farro Soup

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Swap out the barley and try farro in soups. It doesn’t get mushy and is so delicious and good for you.




  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the carrots, celery and onion. Cook until softened, 4-5 minutes.
  3. Add the beef, salt and pepper. Cook until browned, 4-5 minutes.
  4. Add the farro, beef stock, and diced tomatoes. Increase heat to high until it reaches a boil. Reduce to a simmer and cook for 10 minutes.
  5. Taste and season with more salt and pepper if desired.


*You can use uncooked farro in this recipe. If doing so, increase the amount of broth by two cups. Use 1 cup of farro and add it when you would have added it in the above instructions. Bring it to a boil and then reduce heat to a simmer and cook until farro is tender, 20-30 minutes, depending on the type of farro you’ve got.