Gail's " empty the cupboard/freezer" Soup

Progresso Tuscany Chicken Broth - 32 oz.
Progresso Unsalted Chicken Broth - 32 oz.
Organics Organic Soy Beans, canned - 15 oz.
Farro - Italian pearled - 4 cups cooked
Celery, raw, sliced - 1.5 cups
Garlic, raw, chopped - 4 cloves
Baby carrots, raw, sliced - 12 medium
Green bell peppers, chopped - 1 cup
Ginger, ground - 1 Tbsp.
White pepper, ground - 1 tsp.
Curry powder - 1 Tbsp.
Parsley, dried - 3 Tbsp.
Basil, dried - 3 Tbsp.
Thyme, dried - 2 Tbsp.

I've used cooked farro - if you are starting with uncooked grains, you'll have to either cook them first, (or perhaps add more broth to the starting liquid to make up for what the uncooked grains with absorb, but I haven't tried that. Doing that would affect nutritional values, and you'd have to amend them.)

Pour broth into a large pot. Add cooked farro and canned soy beans. Chop and add the celery, garlic, bell peppers, and carrots. Finally, add the spices and stir well. Bring to boil, and then reduce heat to low. Cook on until carrots are done to taste.

Serving Size: Makes 8 1.5 c servings

Number of Servings: 8

Recipe submitted by SparkPeople user GAILANN48.