- Serves: 6 to 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon oil
- 3/4 pound lean ground beef
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground rosemary
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1 teaspoon dried marjoram
- 3/4 teaspoon ground fennel seeds
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 1/2 cups water, or more as needed
- 1/2 cup red wine
- 1 1/2 cups diced tomatoes
- 1 (14 1/2-ounce) can crushed tomatoes
- 1/2 cup emmer farro, rinsed
Directions
Heat oil in a large pot over medium heat. Cook beef until no longer pink, 8 to 10 minutes; drain oil and liquid.
Add onions, carrots, celery, garlic, herbs, spices, salt and pepper. Cook until vegetables are soft, 10 to 12 minutes. Pour in water, red wine, and tomatoes; bring to a simmer.
Stir in farro and simmer until tender, 30 to 40 minutes (you can add more water if a thinner soup is desired). Adjust seasonings and serve.
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