Comforting, warming, and flavorful farro and bean soup. Filled with warming spices, vegetables, and hearty beans and farro.
This time of year is soup season and I am ecstatic.
Comforting soups with crispy bread is my jam, so you know I’m ready to cook up so many batches.
I have a few soup recipes on my blog already. Here are a few of my favorites:
Vegan Instant Pot Wild Rice Soup
Easy Vegan Chicken Noodle Soup
Keep on reading for another comforting and flavorful soup for this season!
This soup is filled with an abundance of warming spices and comforting flavors. The ingredients include:
onion, garlic, carrot, and celery
cinnamon, cayenne, chili powder, cumin, paprika, and oregano
tomato paste, tahini, pinto beans, white beans, farro, and kale
finished off with cilantro and lime
This recipe is ready in under an hour and is all prepared in one-pot!
We are a fan of easy and simple recipes right? 😉
This soup can also be customized to your liking.
Add additional vegetables or swap out some if you’d like.
Replace pinto and white beans with another bean, such as black or kidney.
This Vegan Farro and Bean Soup is…
- Easy and simple
- Comforting, warming, and so flavorful
- Vegetarian and healthy
- Oh so delicious!
Comforting, warming, and flavorful farro and bean soup. Filled with warming spices, vegetables, and hearty beans and farro.
- ½ cup dried farro
- ½ tsp salt
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 tbsp tahini
- Two 15 oz. cans of beans (white beans and pinto), rinsed
- 4 cups water
- 2 cups roughly chopped kale
- ¼ cup roughly chopped cilantro
- Juice from ½ lime
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In a heavy bottomed pot, bring 1 quart of water to a boil with ½ tsp salt. Add farro, cover, and cook for 25 minutes until farro is soft and tender. Drain and set cooked farro aside in a bowl.
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Wipe down the same pot and place back on the stove. Add enough olive oil to coat the bottom of the pot. Turn the heat up to medium. Once hot, add onion, carrot, celery, garlic, 1 tsp salt, several turns of black pepper, and spices. Cook for 5-6 minutes, stirring frequently until vegetables are soft and fragrant. Stir in tomato paste and tahini. Cook for 1 minute.
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Add rinsed and drained beans and cooked farro to the pot. Stir well. Add 4 cups of water, stir, cover, and bring to a boil. Lower heat to simmer for 15 minutes. Season with salt and pepper to taste. Stir in kale until wilted. Add cilantro and juice from 1/2 lime.
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Serve with fresh cilantro, lime, and a sprinkle of flaky sea salt.
Thank you soooooo much as I am THANKFUL to add this quick soup recipe to my FAVS collection.
I used a couple of Roma tomatoes as I didn’t have tomato paste.
I used spinach instead of kale.
No cilantro so left out.
I only used one can of beans.
The spice mixture was amazing.
Mmmmmmm so good.
5 STARS
Thank you.
Author
Ahh I am so glad you enjoyed it Wilma!! Thank you for your lovely comment 🙂
Looks delicious!
Can I freeze this?
Author
Yes, it freezes well!