Vegan Farro and Veggie Soup (Borscht Inspired)

​Beets are a favorite in my family. Sweet and earthy with beautiful color I love playing with beets in the kitchen.  Dad used to make Borscht and it was a soup I always enjoyed. His contained predominately beets, carrots, tomatoes and cabbage, he’d use chicken stock and he’d top it with a big scoop of sour cream.
 
I wanted to make a vegetarian/vegan version and up the heartiness and veggie content. It turned out amazing. Really I’m kind of in love with this stew. 

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Vegan Farro and Veggie (Borscht inspired)

¼ Onion Chopped
1 Medium carrot sliced and then slices cut in half
¼ Yellow Squash sliced and quartered
7 Brussels sprouts sliced
1 ½ cups green cabbage
2 ½ cups power greens (spinach, kale, chard)
1 Cooked Beet with greens (cut into bite sized pieces)
4 ½ cups Water + more as needed
2 Cups Farro
1 Tb Garlic
2 Tb Better than Bouillon Vegetable Base
1 Tb Dried Dill
1 Tb Dried Tarragon
½ Tb Paprika
Salt and Pepper to taste
Approx 2 TB Olive oil
 

 

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Drizzle enough Olive oil to sauté the onions, as they start to turn translucent add in the garlic, carrots, squash, Brussels, and cabbage. Sauté until veggies start to soften. Add the power greens and stir until they start to wilt. Add in the Vegetable base, and spices. Add the water and bring to a boil, turn down and simmer till veggies have shrunk.

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Add the Farro and cook till tender. This takes several hours be patient. I cooked mine for about 3 hours the night before then it sat in the fridge overnight and the next day (where the Farro continued to soak up the goodness) and I warmed it up when I got home from work. It's a stew like consistency and super satisfying and hearty. This is a super delicious meal and very healthy.
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