Winter soup with farro and vegetables

Winter soup with farro and vegetables


5 people made this

About this recipe: This simple recipe is both filling and warming. You can also make it in a pressure cooker in about 25 minutes.


Serves: 6 

  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 sticks celery, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 400g farro
  • 1 tablespoon vegetarian no-chicken base, or 2 vegetable stock cubes
  • 2 potatoes, peeled and chopped
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin chickpeas
  • salt and pepper to taste

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Add onion, carrots and celery and olive oil to a large soup pot. Cook over medium-low heat until soft, stirring often.
  2. Add oregano and garlic, and cook for 1 minute. Stir in farro and vegetarian base or stock cubes, and cook for 1 minute. Add potatoes, tomatoes, chickpeas and water to cover.
  3. Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.

Cook's note

The vegetarian no-chicken base is a paste that is used like a stock cube. It is made by Better than Bouillon, and is available in speciality shops and on the web.

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Reviews (4)


I made this in Spring and thought zucchini would be a nice touch instead of potatoes. I used a tablespoon of Greek seasoning instead of just oregano, it was full of flavour! I used Navy Beans instead of chickpeas because I thought the creamier bean would be nice with the chewier Farro. I'll try the chickpeas next time. I topped it with Pecorino Romano shavings and served it with a nice crusty bread. - 28 May 2015


I made a few changes - added some zucchini and tofu chunks and used a tablespoon of tomato paste instead of tinned tomatoes (didn't have any). It turned out pretty well, nice flavours and mix of texture. - 10 Jan 2015


Very good with lentils, too! - 14 Feb 2014

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