Instructions

• Step 1: Prepare the Vegetables - Start by dicing the yellow onion, carrots, and celery. Aim for uniform pieces to ensure even cooking.
• Step 2: Brown the Beef - In your large pot or Dutch oven, add the extra-lean ground beef over medium heat. Season with salt and pepper. Cook until browned, breaking it apart with a wooden spoon as it cooks.
• Step 3: Add the Vegetables - Once the beef is browned, add the diced onions, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables have softened and the onions are translucent.
• Step 4: Incorporate the Liquids - Stir in the petite diced tomatoes (with their juice) and 8 cups of water.
• Step 5: Season the Soup - Add the onion soup mix, beef bouillon cubes, dried basil, bay leaves, and thyme. Stir well to combine all the flavors.
• Step 6: Add the Farro - Stir in the farro, ensuring it's well distributed throughout the soup.
• Step 7: Simmer and Cook - Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the farro is tender and the flavors meld beautifully.
• Step 8: Final Touches - Before serving, remove the bay leaves. Taste the soup and adjust seasoning with more salt and pepper if needed.
• Step 9: Serve and Enjoy! - Ladle the soup into bowls and enjoy a warm, comforting meal that's packed with nutrients and flavor.