PCC Beef Farro Soup

PCC Beef Farro Soup

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  • 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


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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