RECIPE | Hearty and Healthy Mushroom and Farro Soup

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Happy snow night, my fellow Southerners! The snow is steadily falling here in Richmond, which means the CrockPot is busy at our house.

I made the poor decision of waiting until 5 tonight to hit up Kroger, but I’m glad I did! We are fully stocked with wine and groceries, and a hearty and healthy soup is in the CrockPot.

I guess the sheer volume of people at the grocery store was clogging up Verizon’s internet connection, so I was forced to buy ingredients for my soup without a recipe. If I do say so myself, I am pretty impressed with how it turned out!

Tonight’s soup recipe is a hearty farmhouse style recipe with lots of super foods and healthy substitutes. Here’s what you’ll need:

-1 medium onion, diced
-2 cloves of Elephant Garlic, finely diced
-1 pack of chicken sausage, sliced
-1 carton of reduced sodium beef broth
-2 cans of tomato paste
-1 pack of mushrooms
-1 cup of farro (a grain similar to barley)
-3 cups fresh kale
-1 can Cannellini beans, drained
-2 T garlic salt
-2 cups water
-2 bay leaves
-to taste: white pepper, ground red pepper, onion powder, garlic powder, oregano,

Directions
In a medium saucepan, cook garlic, onions and sausage on medium-high heat for ten minutes, stirring occasionally.

While that is cooking, put the rest of the ingredients in your crock pot on high. Add sausage, onions, and garlic once the onions are tender and the sausage seems mainly cooked.

Let it cook on high for 2 hours. Before bedtime, switch to low heat.

In the morning, switch back to high. About 2 hours before serving, add 1/3 cup farro. Let cook for 2 hours.

Serve hot and topped with shredded Italian cheese (like Parmesan).

Enjoy!

Let me know how this turns out for you!

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