Turkey Farro Soup with Vegetables
There’s nothing like a warm, homemade soup on a cold winter day, especially when it’s packed with flavor. This Turkey Farro Soup starts with a rich turkey bone broth and uses leftover turkey. With plenty of vegetables and farro, it’s a hearty and satisfying meal.
Servings: 14 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3-4 stalks celery sliced
- 4 large carrots peeled and cut into 1/2-inch cubes
- 2 medium zucchini cut into 1/2-inch cubes
- 3-4 garlic cloves chopped
- 8 ounces fresh mushrooms sliced
- 1 (28 ounce) can canned diced tomatoes or two 14 ounce cans
- 3 tablespoons tomato paste
- 4 cups cooked turkey chopped inro large chunks
- 12 cups chicken broth
- 1 Fresh herb bundle (parsley, thyme, rosemary) tied with string
- 3 bay leaves
- 2 teaspoons salt or to taste
- ½ teaspoon ground black pepper
- 2 cups farro uncooked
Instructions
- In a large Dutch oven or soup pot, set over medium-high, add the oil and when it is heated add the onion, celery, carrots and zucchini.
- Cook until slightly softened, add the garlic and when it is fragrant stir in the mushrooms tomatoes, tomato paste and turkey. Add the turkey or chicken broth, bundle of fresh herbs, bay leaves, salt/pepper and the 2 cups of uncooked farro. Reduce the heat to low and simmer until the farro is cooked, about 1 hour.
- Remove and discard the bay leaves and herb bundle. Ladle into soup bowls and enjoy!
Notes
- If using left over cooked farro add it at the end of the cooking time as it will only need to reheat in the hot soup.
Nutrition
Serving: 1-1/2 Cups | Calories: 202kcal | Carbohydrates: 25g | Protein: 15g | Fat: 4.5g | Saturated Fat: 1.1g | Cholesterol: 14mg | Sodium: 800mg | Fiber: 5g | Sugar: 5g
