Un-Americanize Your Diet

Beef and Farro Soup The is nothing like a hot bowl of hardy soup on a cold winter day! CSA ingredients: carrots celery mushrooms Feingold: Stage 1 (if you add tomatoes Stage 2) This recipe was modified from Family Living magazine Beef and barley soup Feb 2013

1 tbsp vegetable oil 1 lb stew beef chunks, cut into bite sized pieces Salt and pepper to taste 1 large onion, diced 3 cloves garlic clove, chopped 1 quart beef stock (low sodium) 2 large carrots, diagonally sliced 2 ribs Celery, sliced 3/4 cup farro- also called wheatberries (or can use barley) 1/2 cup mushrooms sliced (baby bella or white) 1/2 tsp thyme 1 cup frozen peas

1 Sprinkle salt and pepper over beef. 2 Heat oil in large pot of medium high heat. 3 Sauté beef until browned about 5 minutes. 4 Add onions and garlic- sauté 2-3 more minutes. 5 Add carrots and celery. Simmer gently, covered, for about 1 hour. 6 Add farro, thyme and mushrooms and simmer 30 more minutes. 7 Add peas and simmer 1 more minute.

Servings: 6

Cooking Times Preparation Time: 20 minutes Cooking Time: 1 hour and 30 minutes

Nutrition Facts Serving size: 1/6 of a recipe. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories 304 % Daily Value Total Fat 7g 11% Saturated Fat 2g 10% Cholesterol 40mg 13% Sodium 724mg 30% Total Carbohydrates 33g 11% Fiber 8g 32% Protein 27g 54%

Tips Optional: add 1 can diced tomatoes with farro.