Unstuffed Pepper Soup

Servings: 4

• 1 red bell pepper chopped

• 1 green bell pepper chopped

• 1 yellow bell pepper chopped

• 2 stalks of celery chopped

• 1 carrot peeled and chopped

• 1 leek chopped

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp red pepper flakes

• 2 tsp parsley

• 1 tsp apple cider vinegar

• 1 tbsp EVOO

• 1 tsp pepper

• 1 turnip diced

• Sprinkle of salt

• 6 cups vegetable broth

• 3/4 cup uncooked farro

• 4oz white mushrooms chopped

• 7.5oz San Marzano whole tomatoes lightly smashed

• 2 bay leaves

1. Add EVOO to pot. Add leeks and sauté until they begin to brown

2. Add carrots and celery sauté until they begin to soften

3. Add mushrooms and turnip. sauté another 5 minutes

4. Add bay leaves, onion powder, paprika, red pepper flakes, parsley, vinegar, salt & pepper. Stir well to combine

5. Add chopped bell peppers and mix

6. Add tomatoes and mix well

7. Add vegetable broth and bring to a simmer

8. Add farro and cook about 20 minutes until farro is tender

9. Serve with some Parmesan cheese if desired