Our local co-op, PCC, makes some delicious soups in their deli, some of the only storebought ready meals that are made with ingredients similar to what I’d use at home. One of our family’s favorites is their beef farro and I have decided to make a homemade version of it, which is largely based on Lentil Barley Soup with Italian Sausage. I’m using ground beef instead of sausage, fewer lentils proportionally and swapping out the purple prairie barley for farro.
While I have long advocated for one-pot meals where the grains and/or legumes are cooked from dry right in the soup broth, I have recently realized that I appreciate the cleaner flavor that comes from pre-cooking them before adding. This also allows greater control over the final consistency of the soup because the pre-cooked grains won’t absorb as much liquid and thus it’s easier to gauge how much to add. I use my Instant Pot for the pre-cooking and, if I have enough, will cook the grains in stock for added flavor.
INGREDIENTS
2 c dry emmer farro, spelt or other grain in the wheat or barley family
Water to cover
1/2 c French green lentils, rinsed and picked over
3 TBSP olive or other oil
1 medium onion, chopped
1 lb ground beef
4 cloves garlic, minced or put through a press (or food processor)
4 large carrots, chopped
1 1/2 to 3 c canned tomatoes of any texture you like, to taste—I go for more finely processed ones and use my own homemade roasted tomato purée if I’ve got any
8 c (approx) water or stock or a combination
1/2 head cauliflower cleaned and finely chopped or half a bag frozen riced cauliflower. You could also use kale or cabbage
DIRECTIONS
While I have long advocated for one-pot meals where the grains and/or legumes are cooked from dry right in the soup broth, I have recently realized that I appreciate the cleaner flavor that comes from pre-cooking them before adding. This also allows greater control over the final consistency of the soup because the pre-cooked grains won’t absorb as much liquid and thus it’s easier to gauge how much to add. I use my Instant Pot for the pre-cooking and, if I have enough, will cook the grains in stock for added flavor.
INGREDIENTS
2 c dry emmer farro, spelt or other grain in the wheat or barley family
Water to cover
1/2 c French green lentils, rinsed and picked over
3 TBSP olive or other oil
1 medium onion, chopped
1 lb ground beef
4 cloves garlic, minced or put through a press (or food processor)
4 large carrots, chopped
1 1/2 to 3 c canned tomatoes of any texture you like, to taste—I go for more finely processed ones and use my own homemade roasted tomato purée if I’ve got any
8 c (approx) water or stock or a combination
1/2 head cauliflower cleaned and finely chopped or half a bag frozen riced cauliflower. You could also use kale or cabbage
DIRECTIONS
- Put the rinsed farro in the Instant Pot with enough water to cover by 2 inches. Making sure the vent is closed, set the function to multigrain and cook for 12 minutes at high pressure. When the cooking time is complete, let the pressure release naturally then drain and rinse the farro and set aside
- Without bothering to clean your Instant Pot insert too much, put in the uncooked lentils. Add enough water to cover by 1 inch. Making sure the vent is closed, set the function to multigrain and cook for 10 minutes at high pressure. When the cooking time is complete, let the pressure release naturally then drain and rinse the lentils and set aside. I bet you could cook the farro and the lentils together at their cooking times are close enough
- If you’ve got at least a 6 qt Instant Pot you can do the cooking in it, but mine is only 5 qt and I usually just use my Dutch oven on the stove. Heat oil in large Dutch oven over medium heat and add the onions. Cook until the onion is soft and slightly browned, stirring often, about 10 minutes.
- Add the ground beef and cook until the beef is cooked through, breaking it up as you go
- Add the garlic and cook until fragrant, about a minute
- Add the carrots and greens and cook another minute or two
- Add the farro, lentils, bay and thyme, water/stock and tomatoes along with the salt. Because the lentils are already cooked you can add the tomatoes now without making them tough
- Bring to a boil and then lower to a simmer. Cook 30 minutes to one hour
- Taste at 25 minutes and see how much longer you think you have to go. About 10 minutes before your estimated done time, add the cauliflower so it can cook
- When the cooking time is up, taste for seasoning. Add vinegar and/or soy sauce to taste. Smoked paprika might also be nice
- Serve with Delicious, Crusty Bread or Drop Biscuits
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