Slow Cooker Farro Soup Recipes
SLOW COOKER HEARTY CHICKEN SOUP
The original recipe is made for the stovetop, but I ended up adapting it for the slow cooker to make things a little simpler. Plus, I just love the idea of chicken soup slow cooking all day long. I mean, the smell alone is worth making this!
Provided by Tieghan Gerard
Categories Soup
Time 4h15m
Number Of Ingredients 17
Steps:
- 1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours. 2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread.
Nutrition Facts : Protein 45 g, Fat 47 g, Cholesterol 203 mg, Sodium 393 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
SLOW-COOKER LEMONY LENTIL AND FARRO SOUP
Bring out the slow cooker for this Slow-Cooker Lemony Lentil and Farro Soup. This Slow-Cooker Lemony Lentil and Farro Soup is sure to be a hit.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Combine all ingredients except spinach, cheese and lemon juice in slow cooker sprayed with cooking spray. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 3-1/2 hours).
- Stir in remaining ingredients just before serving.
Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
SLOW COOKER FARRO SOUP
Number Of Ingredients 9
Steps:
- Place all the ingredients except the cannellini beans in the slow cooker. Cook in the low setting for 8 to 10 hours. Add the beans to the soup and cook another 30 minutes before serving. Black pepper to taste.
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- Place all the ingredients except the cannellini beans in the slow cooker. Cook in the low setting for 8 to 10 hours.
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Total Time 4 hrs 30 minsCalories 212 per serving
- Heat the oil in a large nonstick skillet over medium-high. Add the mushrooms and 1/4 teaspoon of the pepper; cook, stirring often, until the mushrooms are browned, 8 to 10 minutes. Add the onions and celery; cook, stirring often, until the onions and celery are slightly softened, about 4 minutes.
- Transfer the mushroom mixture to a 5- to 6-quart slow cooker. Stir in the squash, water, stock, and farro. Cover and cook on LOW until the farro and vegetables are tender, about 4 hours.
- Just before serving, add the spinach, parsley, basil, vinegar, salt, and remaining 1/4 teaspoon pepper, stirring until the spinach wilts. Ladle the soup into bowls; top evenly with the Parmigiano-Reggiano.
HEARTY & HEALTHY LENTIL & FARRO SOUP | ITALIAN FOOD FOREVER
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- Add the onion, carrots, and celery, and cook, stirring often until the vegetables have softened, about 5 minutes.
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Servings 6Category Beans & Legumes
- Heat the oil in a sauté pan over medium-high heat. Add the diced onion and a pinch of salt and cook for about 8 minutes, or until the onions are translucent and just starting to brown.
- Transfer the mixture to your crockpot. Add the beans, farro, diced tomatoes, vegetable stock, the 1 tablespoon salt.
LEMON, CHICKEN AND FARRO SOUP - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 45 minsCategory SoupCalories 281 per serving
- Heat 1 tablespoon of olive oil in heavy pot over medium high heat. Season chicken generously with salt and pepper. Brown chicken, about 3-5 minutes per side. Remove chicken from pot and set aside.
- Add remaining olive oil to pot. Add onions, carrots, and celery and cook until softened and just start to brown, about 4-5 minutes. Add garlic and cook for 1 minute more.
FARRO SOUP WITH HEARTY VEGETABLES - JESSICA GAVIN
From jessicagavin.com
4/5 (31)Total Time 50 minsCategory SoupCalories 190 per serving
- Add the celery, onion, fennel, carrots, garlic, thyme and salt. Cook, stirring a few times until the vegetables are softened, about 5 minutes.
FARRO, WHITE BEAN AND VEGETABLE SOUP - PINCH AND SWIRL
From pinchandswirl.com
5/5 (2)Total Time 5 hrs 30 minsCategory Main Course, SoupCalories 256 per serving
- Add soaked beans through cabbage, in order, to the bowl of a large slow cooker. Carefully stir, just to make sure the broth makes it to the bottom.
- Cover and cook on high 6 hours, or until beans are tender. (Start checking bean tenderness after 5 hours.)
- Lift ham hock from the soup and use a fork to remove and shred the meat - add the meat back to the soup and stir. Discard bone.
HOW TO COOK FARRO IN THE SLOW COOKER - COOKTHESTORY
From cookthestory.com
Category Side DishCalories 326 per servingTotal Time 2 hrs 2 mins
- Cook on high until farro is softened about 2-4 hours. Depending on the type of farro you have, the water may or may not have been absorbed.
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- Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion. Cook until softened, 4-5 minutes. Add the beef, salt and pepper. Cook until browned, 4-5 minutes.
- Add the farro, beef broth and diced tomatoes. Increase heat to high until it reaches a boil. Reduce to a simmer and cook for 10 minutes. Taste and season with more salt and pepper if desired.
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Servings 6Total Time 4 hrs 30 minsCategory Dinner
- Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper and set aside.
- If you have a slow cooker insert that you can saute in on the stovetop, use it to heat oil over medium-high heat. Add fennel seed and remaining garlic; cook, stirring, until fragrant and fennel and garlic begin to smell toasty, about 2 minutes. Add fennel bulb, onion and mushrooms and season with 1/4 tsp salt and 1/8 tsp pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. (Alternatively, if your slow cooker does not have a saute option, you can saute vegetables in a large skillet and transfer to slow cooker at this stage).
- Add squash, tomatoes, broth, farro and lentils to slow cooker; season with 1/4 tsp salt and 1/8 tsp pepper, or to taste. Cover slow cooker and set heat to high; cook until farro, lentils and squash are completely cooked through, 4 hours. Uncover, stir and season to taste if necessary. Serve topped with garlic-parsley mixture and Parmesan.
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