Have friends over for dinner this weekend without all the work. “Soup Sundays” is the low-key, fuss-free version of a full-blown dinner party. For my inaugural Soup Sunday, I made two soups a few days ahead and, for dessert, baked a simple apple crostata with the booty from my apple-picking adventures on Saturday. Friends brought bread and salad, we opened a few bottles of wine, and celebrated the first Sunday of October.
I’ve decided to make it a weekly standing date. Next Sunday, we’re making it even more casual with the “Pajama Party” edition.
Slow Cooker Beef and Farro Soup
A low and slow simmer results in tender beef and chewy farro in this comforting and hearty soup. Just let time do its thing.
- 8 cups unsalted beef stock
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 cup uncooked farro
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 garlic cloves, minced
- 4 large thyme sprigs
- 3 bay leaves
- ¼ cup unsalted tomato paste
- 2 tablespoons olive oil, divided
- 2 pounds beef stew meat, divided
- 2 ½ cups chopped carrots
- In a 6-quart slow cooker, stir together beef stock, onion, celery, farro, salt, pepper, garlic, thyme, and bay leaves. Dollop tomato paste on top.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half of beef and cook until well browned, about 6 minutes. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat is tender, about 8 hours. Discard thyme sprigs and bay leaves. Adjust salt and pepper. Ladle into bowls.