This Slow Cooker Vegetable Soup with Farro is a delicious way to get more veggies into your day. It's loaded with green beans, tomatoes, and tender farro, bringing a satisfyingly nutty flavor to this hearty soup.
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Why This Recipe Stands Out
If you’re a fan of easy, healthy, and delicious soup recipes, you’re going to love our Slow Cooker Vegetable Soup With Farro. Here’s why this soup is the best:
- The Flavors: The combination of fresh vegetables, farro, and a blend of herbs and spices creates a soup that’s incredibly flavorful.
- Easy to Make: This is a simple slow cooker recipe that doesn’t require any complicated techniques.
- Meal Prep: This soup is perfect for meal prepping. It’s a great make-ahead meal that you can enjoy throughout the week.
- Versatility: This recipe is incredibly versatile. You can easily customize it with your favorite vegetables and herbs.
- The Texture: The farro adds a wonderful texture to the soup, making it a hearty and satisfying meal.
Key Ingredients
- Farro – This ancient grain is a nutritional powerhouse, packed with fiber, protein, and a variety of vitamins and minerals.
- Sweet Potato – We love the natural sweetness and vibrant color that sweet potatoes add to this soup. They're also rich in vitamins and minerals.
- Avocado Oil – We use avocado oil for its mild flavor and high smoke point, making it perfect for sautéeing the vegetables.
- Smoked Paprika – This spice adds a deep, smoky flavor that sets this soup apart from the rest. Make sure to use the smoked variety for the best results.
- Vegetarian Broth – We use vegetarian broth to keep this soup meat-free. You can use store-bought or homemade broth, both work great.
Substitutions and Variations
Here are a few of our favorite variations and substitutions:
- Greens: While we love the combination of zucchini and sweet potato in this soup, feel free to substitute or add your favorite greens. Try adding chopped kale, spinach, or even some green beans.
- Protein: To make this soup more filling, try adding your favorite protein. Chickpeas, white beans, or even some shredded chicken would work beautifully in this recipe.
How to Make Slow Cooker Vegetable Soup With Farro
Step 1: Saute onion, carrots, celery, and garlic in oil. Add tomato paste and stir.
Step 2: Transfer sauteéd vegetables to a slow cooker. Add all other ingredients and stir to combine.
Step 3: Cook on high for 3 ½ hours or on low for 7 ½ hours. Adjust seasoning and serve with a dollop of sour cream.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Slow Cooker Vegetable Soup With Farro
Vegetables
- If you're looking to add even more veggies to your meal, a simple side salad or a side of steamed greens would both be great choices.
- If you enjoy a bit of crunch, consider making a batch of homemade croutons to sprinkle on top of your soup.
- You can also roast some vegetables like asparagus or Brussels sprouts to serve on the side.
Grains
- This soup already contains farro, but if you're a big fan of grains, you can serve it with a side of crusty bread or some warm dinner rolls.
- If you'd rather keep it light, some whole grain crackers or a slice of toasted whole grain bread would also be a great choice.
Protein
- For a heartier meal, you can serve this soup with a side of grilled or baked chicken, or even some cooked shrimp.
- If you're vegetarian or vegan, you can add some chickpeas or white beans to the soup, or enjoy it with a side of your favorite plant-based protein.
Frequently Asked Questions
You can use any type of farro for this soup, whether it's whole, semi-pearled, or pearled. Just be aware that the cooking time may vary depending on the type of farro you choose. For a quicker cooking time, you can opt for semi-pearled or pearled farro.
Yes, this soup is perfect for freezing. Once it has cooled to room temperature, transfer it to an airtight container and place it in the freezer. It will keep well for up to 3 months. When you're ready to enjoy it, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.
This soup will keep well in the refrigerator for up to 5 days. Just make sure to store it in an airtight container to maintain its freshness.
Recipe
Slow Cooker Vegetable Soup With Farro
Ingredients
- 2 tablespoon avocado oil
- 1 medium onion finely minced
- 2 carrots chopped
- 2 celery diced
- 6 cloves garlic thinly sliced
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar or coconut sugar
- 1 large sweet potato peeled and diced
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¾ cup farro rinsed
- 2 zucchini diced
- 6 cup vegetable broth
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoon sour cream for serving
Instructions
- Heat oil in a medium pan over medium heat. Add onion, carrots, celery, and garlic and saute, stirring occasionally, for 5-7 minutes until the vegetables soften. Add tomato paste and stir for a minute.
- Transfer sauteed vegetables to a bowl of a slow cooker along with the rest of the ingredients (sugar, sweet potatoes, diced tomatoes, smoked paprika, oregano, farro, zucchini, broth, salt and pepper).
- Cook the soup on high for 3 ½ hours or on low for 7 ½ hours.
- Turn the slow cooker off. Adjust the seasoning. Ladle soup into the bowls and serve with a dollop of sour cream.
Notes
- If you’re short on time, you can skip sauteeing the vegetables and just add all the ingredients in a crockpot and cook the soup from there.
- To make soup more heartier, you can add a can of rinsed white or kidney beans.
- Make sure to rinse your farro before adding it to the slow cooker. This helps remove any debris and also prevents the farro from becoming too gummy as it cooks.
- Love meal prep? This soup freezes well, so make a double batch and freeze half for a quick and easy meal later on.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
Looks hearty. I will try; thanks for the recipe.
Petro says
bellissimo
Petro says
good