it is my favorite time of year! time to get out the slow cooker and make some yummy soup. this crockpot white bean farro soup is going to become a family favorite, i promise!
This is one of those recipes that is perfect for people who don’t like to cook. You will end up with a delicious recipe that is easy to make and so comforting. This crockpot white bean farro soup is filled with veggies, farro, beans, in a creamy thick broth that is so flavorful. So great for weeknight dinners!
Creamy Broth with Beans!
There are so many ways to make things creamy without dairy. A great way to do this is with beans! It is perfect because it is allergy friendly, gets in extra fiber, and nutrients. This soup starts with slow cooking onion, white beans, garlic, water, and Better Than Bouillon. After everything has softened you will use an immersion blender to blend it up, creating a flavorful broth for our soup.
Why Farro?
Well, why not? Farro is such an awesome grain. It is nutty, chewy, and reminds me slightly of barley. Farro is special and made up of three types of grain: einkorn, emmer, and spelt. If you have a gluten allergy you cannot use farro. So, feel free to substitute it for rice or quinoa.
Get a Crock-Pot
If you don’t have a Crock-Pot or slow cooker I highly encourage you to get one. It will change your life. So great for busy parents, students, whatever it may be. If you don’t have one you can make this soup without it. However, the slow cooking does bring out a lot of flavor! They are pretty inexpensive you can get some for as low as $39.99!
How to Make Without a Crock-Pot
To make this without a slow cooker is so easy. You will follow the steps but just cut down the cooking time. So, initially you will cook the onions, beans, and garlic in the veggie broth on high for about 30 minutes or until everything is soft. Then you will blend. Add the remaining ingredients and simmer over a medium heat for another 45 minutes or until the farro is cooked and kale is soft.
More Fall Recipes
Crockpot White Bean Farro Soup FAQ
- How long does this last in the fridge? Up to 4 days. You nay need to add some water as the farro will absorb liquid.
- Can this be frozen? Yes.
- Can this be made gluten free? Yes. Just use quinoa or rice instead of farro. Use a cornstarch slurry instead of flour slurry.
- Is this recipe nut free? Yes.
- Is this recipe soy free? Yes.
- What else could I add to this? It has a lot of great flavor already but if you want to add in some extra veggies, tofu, mushrooms, vegan sausage – really anything!
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Crockpot White Bean Farro Soup
Equipment
- 1 6 Quart (or larger) crockpot
Ingredients
- 2 cans (15 ounces/425g) white beans, divided
- 5 cloves garlic (20g), peeled
- 1 sweet onion (8 ounces/254g) roughly chopped
- 4 cups (960ml) water
- 1 ½ tablespoons vegetable better than bouillon
- 1 bell pepper (175g), finely chopped
- 10 leaves Dino kale (about 140g), chiffonade
- 1 cup (208g) farro
- 2 tablespoons (13g) all purpose flour
- Salt and pepper to taste
Instructions
- Into the crockpot add 1 can of white beans (do not drain). Along with the chopped onion, whole garlic cloves, water, and better than bouillon. Cook on high for 2 hours.
- After 2 hours use an immersion blender or a regular blender to blend the soup up until it reaches a thick, creamy consistency.
- After 2 hours mix the all purpose flour with 3 tablespoons (45ml) water to make a flour slurry. This will help to thicken the soup.
- Then add into the crockpot the other can of beans (drained and rinsed), kale, pepper, farro, and flour slurry. Continue to cook on high for another 2 hours.
- Once it is done taste and add salt and pepper to preference. Along with any other seasonings you may like. Enjoy.
Video
Notes
- If you want to use vegetable broth instead of water and better than bouillon you can.
- If you want to prepare this for being out all day I would cook the first step over low while you are out. Then come home and blend it. Then cook on high for 2 hours.
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