Instructions

• Dice the yellow onion, peel and dice the carrots, and chop the celery ribs.
• Spray a large pot with nonstick cooking spray and place over medium heat.
• Add the diced onion, carrots, chopped celery, 1.25 pounds extra lean ground beef, and salt & pepper to taste. Cook 5–7 minutes, breaking the beef into small pieces, until the beef is fully cooked and the vegetables begin to soften.
• Add the 14.5 oz can of petite diced tomatoes (with their juices), 8 cups water, the 1 oz envelope of onion soup mix, 2 beef bouillon cubes, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and 2 bay leaves. Stir to combine and bring the pot to a boil.
• Reduce heat to a simmer and stir in 1/2 cup farro. Simmer until the farro is chewy and tender, about 25–30 minutes.
• Remove and discard the bay leaves, taste the soup, and adjust salt & pepper as desired.
• Ladle the soup into bowls and serve.