Description
A nourishing Instant Pot or slow cooker soup with vegetables and farro. Only 100 calories per serving!
Ingredients
Scale
- 3/4 cup uncooked farro
- 1 1/2 cups water
- 4 cups vegetable or chicken broth
- 1/2 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1 bay leaf
- Pinch of crushed red pepper flakes
- 1/2 tsp coriander
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 medium carrots
- 1 red bell pepper
- 1 zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen shelled edamame
- 1 1/2 Tbsp lemon juice
Instructions
Instant Pot Instructions:
- Add farro and water into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
- While farro is cooking prepare your vegetables. Peel and slice the carrots, core and dice the red pepper and cut the zucchini into cubes.
- When time is up release pressure and remove the lid.
- Stir in the broth, onion powder, garlic powder, bay leaf, red pepper, coriander, salt, pepper, carrots, bell pepper, zucchini, tomatoes, edamame and lemon juice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes (or cook on low pressure on manual for 5 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Salt and pepper to taste. Serve and enjoy!
Slow Cooker Instructions:
- Add farro and water into slow cooker.
- Prepare your vegetables. Peel and slice the carrots, core and dice the red pepper and cut the zucchini into cubes. Add into slow cooker.
- Stir in the broth, onion powder, garlic powder, bay leaf, red pepper, coriander, salt, pepper, tomatoes, edamame and lemon juice.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until farro is cooked through.
- Stir. Salt and pepper to taste. Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker