January 27, 2021

Beet & Vegetable Farro Soup

Print Recipe
4 people


  • 1 tablespoon olive oil extra virgin, or safflower oil
  • 1 large onion
  • 5 cloves garlic minced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 5 cups water or vegetable stock (or half of each)
  • 3 cups beets tops removed, not peeled, sliced
  • 1/2 tablespoon fresh dill or dried
  • 1/2 cup Bluebird Split Emmer Farro
  • 1/4 cup fresh lemon juice
  • 1 lemon zested fine
  • sour cream or plain yogurt optional topping
  • 1 egg hard boiled, sliced for topping


  • Heat a heavy soup pot over medium heat. Add the oil and onion, stir, cover, and sweat the onion until soft.
  •  Add the garlic, celery, and carrots and cook for 5 minutes, stirring often.
  • Add the tomato paste and mix well, continuing to cook for another minute.
  • Gradually add the water or stock, beets, and dill. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
  • While the soup is cooking, in a separate small pan add 1/2 cup of split emmer farro to 1 1/2 cups of water.  Simmer on low for 20 minutes, covered, until moisture is gone.
  • Puree 1 cup of the soup with the split emmer farro, lemon juice, and zest. 
  • Stir back into the soup pot. Add salt to taste.
  • Serve with a dollop of sour cream or plain yogurt if desired. Garnish each serving with parsley and sliced hard boiled egg.