Dill and Pepper Soup

Servings: 4

• 2 small yellow onions diced 🧅

• 4tbsp EVOO

• 5 cups vegetable broth

• 1/2 cup fresh dill chopped

• Juice from 1.5 lemons

• 1 (15.5 oz) can butter beans drained and rinsed

• 1/2 cup diced carrots

• 1 red bell pepper diced

• 2.5 garlic cloves minced

• 1 green Anaheim pepper deseeded and diced

• 1 small red chili pepper deseeded and diced 🌶️

• 1/4 cup farro

• 1/4 cup brown rice

• Optional feta cheese to top

1. Add EVOO to pot and warm

2. Add onions and cook about 5 minutes. Do let let onions brown, turn heat down if needed

3. Add 1 cup vegetable stock and garlic. Bring to simmer and cook boil 5 minutes

4. Add peppers, carrots, rice, farro and remaining broth. Cool for another 10 minutes or until rice and farro are cooked

5. Add butter beans and cook for another 3-4 minutes and then remove from heat

6. Mix in dill and lemon juice

7. Top with feta if chosen and serve