All Recipes
Slow Cooker Vegetable Soup with Farro and Chickpeas
Serves: 8
Ingredients
- 1 cup Foxy celery, chopped
- 1 cup carrots, chopped
- 1 medium yellow onion, chopped
- 1 cup Foxy broccoli, chopped
- 4 cups vegetable broth
- ½ cup farro, rinsed
- 1 28-oz can fire roasted tomatoes
- 1 15-oz can chickpeas, rinsed and drained
- 2 cloves garlic, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups water
- 3 cups Foxy leafy greens, like spinach or BroccoLeaf
- 1 avocado (optional as a topping)
Preparation
- Add the celery, carrots, yellow onion, broccoli, vegetable broth, farro, fire roasted tomatoes, chickpeas, herbs, spices, and water to a slow cooker, and stir to combine.
- Cook for 4 hours on high heat.
- Add fresh greens to the soup, like spinach or BroccoLeaf. Stir to combine.
- Cook for an additional 30 minutes on high heat.
- Remove the bay leaves, and discard.
- Serve warm. If desired, garnish with fresh avocado.