Sprouted Bean and Farro Soup


I think enjoying a bowl of hot soup by the fire is the perfect way to spend a chilly January evening. Even as a last minute idea, all I have to do is turn to my pantry.

I always try to stay stocked up on various types of beans and whole grains for spur of the moment dinner ideas. In this case, I dove in to the pantry and found Sprouted Bean Trio by truRoots and Pearled Farro by Earthly Choice. Ta-da, without too much effort, a soup was born.

Sprouted Bean and Farro Soup
Serves 4-6


  • 1/4 medium-sized yellow onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 Tablespoon minced Chinese five color pepper (frozen)*
  • 1 garlic clove, minced
  • 2 Tablespoons extra virgin olive oil
  • 1 cup pearled farro
  • 1 cup sprouted bean trio
  • 6 cups chicken stock
  • Salt and pepper to taste


  1. Heat the olive oil over medium heat in a 5 quart pot.
  2. Saute the diced onion, celery and carrot until the onion is translucent.
  3. Add the minced garlic clove and saute until fragrant.
  4. Pour in chicken stock.
  5. Add the Chinese five color pepper, sprouted beans and pearled farro.
  6. Bring to a boil, season with salt and pepper, then cover and simmer for 15-20 minutes.
  7. After 15 minutes test to ensure the farro is fully cooked but not mushy.
  8. Depending on how liquid-y or hearty you like your soup at this point you can serve it up or let is simmer uncovered until it reaches your desired consistency. I like soups thick so I simmered for an extra 5-10 minutes.

Serving Idea

  • Serve with an extra drizzle of extra virgin olive oil and some grated cheese.
* NOTE: The Chinese five color pepper came from my backyard garden. At the end of the summer I pre-minced the last load of peppers and froze them in 1 Tablespoon servings. This way I just pull one serving out of the freezer and directly drop it into soups. No thaw necessary.

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