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Prep time
15 minutes
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Cook time
7 hours
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Serves
6-8
Author Notes
I was home sick with a 'yucky tummy' and craving 🍲 soup but not the 'usual suspects' of chicken noodle soup, etc. I added a secret, unexpected ingredient which makes this soup or stew (or, as Rachael Ray says, "stoup") so velvety and comforting that it's like a warm cuddly fuzzy blanket for your tummy. The addition of farro makes it a comforting hearty stick-to-your-ribs bowl of soup/stew joy. BTW-I felt better after a steaming bowlful. —gr8chefmb
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Ingredients
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6 tablespoons
extra virgin olive pil {divided use}, plus additional for drizzling
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1
white or yellow onion, diced
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3
celery ribs, diced
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2-4
garlic cloves, minced
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1-1/2 cups
shredded carrot
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1-1/2 cups
dried lentils
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3/4 cup
dried farro
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32 ounces
beef broth
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2
bay leaves (fresh or dried)
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1-1/2 teaspoons
dried Italian seasoning
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2 teaspoons
coarse ground salt
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2 teaspoons
coarse ground pepper
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1-1/2 cups
cooked butternut squash puree
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6 ounces
tomato paste
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2 cups
water
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12 - 14 ounces
smoked sausage, diced (beef, cooked smoked bratwurst or turkey)
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Warm pita, crusty bread and/or cornbread
Directions
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Heat 3 tablespoons of olive oil in a large skillet over medium high heat; add onion, celery, garlic & carrot. Cook for 5-7 minutes, or just until onion turns translucent. {NOTE: This step can be omitted, but I finds it adds a tastier layer of flavor. If you omit this step, simply add these ingredients directly to slow cooker.}
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Place veggie mixture in 4- to 6-quart slow cooker along with lentils, farro, beef broth, bay leaves, Italian seasoning, salt, pepper, squash puree, tomato paste and water. Replace lid and cook on low for 6-7 hours or high for 3-4 hours.
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Heat remaining 3 tablespoons olive oil in large skillet over medium high heat and diced sausage. Cook for 10-12 minutes, or just until sausage is browned & crispy on edges. Add to slow cooker for the final 30-45 minutes of cooking time. {This step is also optional & again, it adds another layer of flavor. If using smoked turkey sausage but not browning it, add during the last 20-30 minutes of cook time; if it is added sooner, it will become tough.}
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Ladle into bowls and drizzle with additional olive oil. Serve with diner's choice of warm pillowy pita bread, crusty bread chunks and/or hot cornbread.
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NOTE: This recipe can also be prepared on stovetop, and use Dutch oven for sweating veggies. Cook over medium to medium high heat for 3-4 hours.
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Soup/stew can be garnished as you wish & to taste with chopped parsley, pesto, cheese [parmesan, feta, cotija, goat, etc], chili oil and/or toasted pepitas.
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Recipe freezes well.
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To make vegan/vegetarian version, use vegetable broth and omit sausage.
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