Ground Beef Mushroom Farro Soup
My love language to my family, the perfect soup that’s a meal. This is what we nibble on through out the week. I leave it in the fridge and we just eat bowl after bowl on these really cold winter days.
It’s the best thing. Truly yum.
Ingredients
1.5 lbs ground beef
2 tsp. Salt
2 tsp. Pepper
2 tsp. Onion powder
2 tsp. Minced onion
2 tsp. Dried thyme
2 tsp. Sweet paprika
1 large onion, diced
3-4 stalks celery, diced
2 large carrots, diced
2 pints sliced shitaki mushroom
1 container cherry bomb tomatoes, quartered
8 cups broth (I use half beef and half chicken – but you can use anything you want including water)
1.5 cups farro (I use the 10 minute farro – you can also use barley here)
Instructions
In a large soup pot, add 3 tbsp oil and heat it up. Then add your ground beef and chop it up with the back of your wooden spoon. Let it cook in the oil for five minutes and then add all your spices and mix well.
Then add your veggies and mushrooms, season with a little more salt and pepper to taste and mix everything with the meat. Cover and cook for 10-15 minutes on medium high heat.
Then uncover pot, add your tomatoes and broth and mix well. Cover and cook to a boil. Lower flame and then add your farro.
Mix and cover pot again and let cook for another 10-15 minutes.
Serve hot with crusty bread!