So first off in this post, I have to give a shout out to my girl, Natalie’s, study group friends at Utah Valley University :). I have a new group of fans :). Love it! Anyway, they made my day. I always love it when I get feedback from you about trying my recipes and your success or failure when trying recipes I post (hopefully not so much failure as success LOL). If you ever have any questions about recipes that are on the blog, please ask away!! I love helping friends discover their some times hidden talent of cooking. :).
Whenever I ask anyone if they have tried farro, which is my new fav, by the way, friends always say, “What is farro?”. Farro is a grain, similar to wheat, but it is not gluten free, so I’m sorry about that for all of you celiacs friends. It is perfect in this soup recipe. My hubs and I think it is so hardy and oh, so so good! You’ve got to try it. It’s also a great source of iron and extremely high in fiber. I’m going to be posting more recipes with farro just because I LOVE IT!!
One thing I would do different next time in this recipe is add a can or two of white beans. I added this ingredient to recipe as an option. I think it would be the icing on the cake haha. I loved this recipe and will definitely be making it again!
Also, I decided to use my Instant Pot to speed things up a bit, but I cooked mine a tad bit too long. I used the “soup” setting and I set it for 15 min. I think 10 min would be perfect. I’m still trying to perfect my cooking technique with the Instant Pot. We are very slowly becoming friends hehe.
Adapted from a willcookforfriends.com recipe
Prep Time: 15 min
Cook Time: 45 min Stovetop or 15 min total Instant Pot
Total Time: 1 hr Stovetop or 45 min Instant Pot
Yield: 8 servings
Serves: 8 Scale
- 1 small yellow onion diced
- 1 bunch beet greens (from about 4-6 beets) washed, stems removed and diced, leaves roughly chopped (steamed for approximately 4 min and submerged in a cold bath to shock it) I did not cook my stems but saved them to saute with the onion and garlic.
- 3-4 cloves garlic minced
- 3 medium sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 1⁄2 tsp. each ground cumin, sweet paprika, and tumeric powder
- 1 cup farro
- 6 cups low sodium vegetable stock
- 2 cans white beans (optional)
- 1⁄4 cup fresh parsley chopped (2T. dried parsley)
- Salt and pepper to taste
- green onions for garnish
Directions for stovetop:
- In a large pot, add a little of the broth, onion, beet stems, garlic, and a big pinch of salt. Saute for about 5 minutes, or until the onions have begun to turn translucent. Add the cumin, paprika, and turmeric, and cook for another 1-2 minutes to toast the spices.
- Add the sweet potato and farro, followed by 5 cups of stock. Bring to a simmer, then cover and reduce the heat to low. Cook for about 45 minutes, or until the farro is tender.
- Add in the cooked beet greens, and cook until the greens are nice and warm. It won’t take long, just 1-2 min. Add salt and pepper to taste, and if the soup is too thick, a bit more water or stock. Stir in parsley at the very end.
- Soup can be served immediately, or cooled down and stored in the fridge for up to five days, or the freezer indefinitely. The farro will continue to absorb some more liquid as the soup cools, so if you reheat it and it seems too thick, add a bit more water or stock, and adjust the seasoning if necessary.
Directions for Instant Pot (IP):
- In the Instant Pot add a little of the broth, push the saute button and wait until the IP heats up and add onion, beet stems, garlic, and a bit pinch of salt.
- Saute for about 5 min, or until the onions have begun to turn translucent. Add cumin, paprika and turmeric, and cook for another 1-2 min to toast the spices (this is what we call blooming the spices and you can smell how fragrant they are and it’s delightful :).
- Add the sweet potato and farro, followed by 6 cups of stock.
- Cover with the lid and lock it (on mine, you hear a chime sound when it locks) and push the cancel button, and now push the soup button and adjust the time to 10 min. Now you just have to wait…………..BUT while I waited I couldn’t help but treat myself to a slice of this delicious banana pumpkin bread haha. I was starving after work. I’ll share the recipe very soon :). It’s delish! Anyway, I digress haha.
- After the IP beeps, release the pressure and wait for it to all release and then remove the lid. Add the canned beans (optional) and cooked beet greens, stir and taste, but be careful not to burn your mouth. It’s crazy hot! We topped ours with a few green onions and it was so good! Enjoy!