I don’t think I could come out and say there is a best soup out there, but there is something to be said about a nice warm bowl of tomato soup.
I don’t know what it is about soup but it just makes me feel so cozy just thinking about it. Or maybe it is the nice fleecy blanket I’m sitting under, though to say.
Although your typical grilled cheese dipping soup comes in pretty plain, I have to have mine loaded.
Maybe it is because I have been around my husband too long – ok that’s not actually a thing. but you know what I mean.
He loves his soups to be more like stews. I always think it is loaded and thick enough but he always finds a way to make it even more loaded.
I must say, I haven’t gotten to that point but I do love when there is more then just the broth.
While carrots, celery and onions are a given when it comes to making soup, once in a while I like to throw in some greens. If you guys have been around long enough, you know I like to sneak in extra greens wherever I can.
And it wouldn’t be a good dinner soup if I didn’t bulk it up with some grains. Rice and noodles are pretty typical when it comes to finding a good one for your soup but it doesn’t end there! I love using farro which is pretty similar to barley in texture.
If you aren’t familiar with farro, it is an ancient grain that is super high in fiber with a decent protein content which is why I love using it in soups!
If you have never had it I highly recommend it. It is pretty comparable to quinoa nutrition wise but much easier to digest. Especially if you are like me and can’t handle quinoa.
This soup can be your gateway to discover a new grain!!!
Tomato farro soup
- 6 cups vegetable stock
- 1 can crushed tomatoes
- 3 carrots diced or sliced
- 3 celery stalks diced
- 3 cups spinach
- 1 onion diced
- 1 cup farro
- 3 garlic cloves minced
- 2 bay leaves
- 1 tbsp italian seasoning
- salt and pepper to taste
- Peel and slice carrots. Dice celery, onions and mince garlic.
- Heat avocado oil in a large stock pot.
- Add onions and cook for 2 minutes or until translucent.
- Add in the carrots and celery and cook for another 2 minutes.
- Throw in the garlic last and cook for a minute or until fragrant.
- Add in the vegetable stock, crushed tomatoes and spices then bring to a simmer.
- Simmer for about an hour or until veggies are just tender.
- Add in spinach and farro and cook according to package time.
- Season with additional salt and pepper if necessary then serve.