Mary's Vegetable Soup with Farro

Name: Mary's Vegetable Soup with Farro
Ingredients: 2 1/2 boxes homemade vegetable broth; 1 bunch napa cabbage (sliced); 2 large leeks (cut in half and then ¼” slices of white part and some of the green); 1 1/2 cups potatoes (chopped); 1 onion (chopped); 3 carrots (chopped); 1 8-ounce box mushrooms (sliced); 4 stalks celery (chopped); 2 cups kale (and/or spinach, fresh or frozen, chopped); 4 cloves garlic (minced); 3 cans cannellini beans (with liquid); 2 cans sweet corn (with liquid); 2 cans diced tomatoes (with liquid); 1 cup farro; 1 tsp salt; 1/2 tsp ground pepper; 1 tbsp fresh thyme; 1 1/2 tsp dried tarragon; 1 tsp dried coriander; ½ tsp celery seed; ½ tsp turmeric

www.plantbasedcooking.com

Throw everything into one pot for Mary's Vegetable Soup. Farro adds a touch of chewiness and the vegetables are full of nutrition.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

2 1/2 boxes homemade vegetable broth
1 bunch napa cabbage (sliced)
2 large leeks (cut in half and then ¼” slices of white part and some of the green)
1 1/2 cups potatoes (chopped)
1 onion (chopped)
3 carrots (chopped)
1 8-ounce box mushrooms (sliced)
4 stalks celery (chopped)
2 cups kale (and/or spinach, fresh or frozen, chopped)
4 cloves garlic (minced)
3 cans cannellini beans (with liquid)
2 cans sweet corn (with liquid)
2 cans diced tomatoes (with liquid)
1 cup farro
1 tsp salt
1/2 tsp ground pepper
1 tbsp fresh thyme
1 1/2 tsp dried tarragon
1 tsp dried coriander
½ tsp celery seed
½ tsp turmeric