Beef and Farro Soup
This hearty soup is perfect for chilly days, combining tender beef, nutty farro, and vibrant vegetables for a comforting, nutritious meal.
Products used: Smoked Olive Wood Olive Oil
Ingredients
1 lb beef stew meat, cubed
2–4 tbsp SOOC Smoked Olive Wood Olive Oil
1 medium onion, diced
3 garlic cloves, minced
4 carrots, diced
2 celery stalks, diced
8 cups beef or chicken broth
2 tbsp soy sauce or Worcestershire sauce
2 cups farro
1 tsp dried thyme
1 tsp dried oregano
4 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Directions
1. Heat olive oil in a large pot over medium-high heat. Brown beef, seasoning with salt and pepper. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute.
3. Return beef to the pot. Add broth, farro, soy sauce, thyme, oregano, bay leaves, and additional salt and pepper. Stir well.
4. Bring to a boil, then reduce heat to low and simmer for 40–50 minutes, stirring occasionally.
5. Adjust seasoning as needed. Garnish with parsley and serve warm with crusty bread.
