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
- 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
- Heat the olive oil over medium heat in a 5 quart pot.
- Saute the diced onion, celery and carrot until the onion is translucent.
- Add the minced garlic clove and saute until fragrant.
- Pour in chicken stock.
- Add the Chinese five color pepper, sprouted beans and pearled farro.
- Bring to a boil, season with salt and pepper, then cover and simmer for 15-20 minutes.
- After 15 minutes test to ensure the farro is fully cooked but not mushy.
- 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.
- 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.