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vegan farro and bean soup

Vegan Farro and Bean Soup

Comforting, warming, and flavorful farro and bean soup. Filled with warming spices, vegetables, and hearty beans and farro.

Course Main Course
Keyword farro and bean soup, vegan soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Serve with fresh cilantro, lime, and a sprinkle of flaky sea salt.