Beef and Farro Soup

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 3 Carrots
  • 2 Celery, ribs of
  • 1 Onion, medium
  • 1 (28 oz. can Tomatoes

• Canned Goods

  • 4 cups Beef broth or stock, unsalted

• Pasta & Grains

  • 2 cups Farro, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cookthestory.com

Ingredients

• 1 Tbsp olive oil
• 3 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 1 medium onion, chopped
• 1 lb. lean ground beef
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 cups cooked* farro (learn how to cook farro in the slow cooker, on the stove and in the oven over here)
• 4 cups unsalted beef broth or stock
• 1 (28 oz.) can diced tomatoes

Directions

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