Best Hearty Vegetable Beef Shank Soup with Farro – Easy, Comforting Recipe!

Table of Contents: Vegetable Beef Shank Soup with Farro

Vegetable Beef Shank Soup with Farro

There’s something deeply satisfying about a steaming bowl of soup on a chilly night—especially when it’s brimming with rich, slow-simmered beef, earthy farro, and a rainbow of winter vegetables. This Hearty Beef Soup with Farro is exactly that: a soul-nourishing, aromatic dish that blends tender meaty beef shanks with wholesome grains and hearty produce. Perfect for cozy family dinners, lazy Sunday meals, or even holiday brunches, this Farro Soup Recipe turns simple ingredients into something extraordinary. Whether you’re feeding a crowd or meal-prepping for the week, this Winter Vegetable Soup delivers comfort in every spoonful.

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Introduction: Vegetable Beef Shank Soup with Farro

Welcome to the kind of meal that makes your kitchen smell like home. This Hearty Beef Soup with Farro is more than just a recipe—it’s a celebration of deep, developed flavors, tender meat falling from the bone, and chewy, nutty farro that soaks up the savory broth like a dream. Using meaty beef shanks (preferably grass-fed and/or organic), this soup gets its luxurious body from collagen-rich bones that slowly break down during a long, patient simmer. The result? A broth so rich and flavorful, it’s practically dessert-worthy.

What sets this Farro Soup Recipe apart is its balance: the sweetness of roasted root vegetables, the umami punch from tomato paste and soy sauce, and the rustic integrity of farro—an ancient grain that’s been quietly stealing the spotlight in modern Winter Vegetable Soup versions. It’s easy, nourishing, and perfect for everything from snowy weeknights to Sunday suppers. Whether you’re cooking for loved ones or treating yourself, this is the kind of easy comfort food for family dinners that warms you from the inside out.

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Alternate Names & Variations: Vegetable Beef Shank Soup with Farro

You might also call this:
– Beef Shank & Farro Stew
– Rustic Root Vegetable Soup with Beef and Ancient Grains
– Slow-Cooked Hearty Beef Soup
– Mediterranean-Inspired Farro Soup Recipe

For a lighter twist, replace farro with cannellini beans for a protein-rich vegetable soup with beef and legumes. You can also make it gluten-free by using rice or small pasta like orzo, though farro gives that signature chewy texture. And if you’re craving a Hearty Beef Soup with a herby Provençal flair, swap in herbs de Provence instead of basil and thyme.

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Ingredients: Vegetable Beef Shank Soup with Farro

• – (2) meaty beef shanks, preferably grass-fed and/or organic
• – 1 medium onion, finely chopped
• – 3 large carrots, peeled and chopped into ½-inch rounds
• – 2 celery stalks, chopped
• – ½ cup any root vegetable (potatoes, parsnips, turnips, or a mix)
• – 1 cup roughly chopped kale (added in last 30 minutes)
• – 4 cloves garlic, minced
• – 1 Tablespoon tomato paste (high-quality)
• – ¾ cup chopped tomatoes, fresh or canned (preferably San Marzano)
• – 1 teaspoon dried basil, preferably Italian blend
• – 1 teaspoon dried thyme, or 1½ tsp herbs de Provence
• – 1 bay leaf
• – 2 teaspoons Worcestershire sauce
• – 2 Tablespoons soy sauce (use tamari for gluten-free)
• – 1–2 teaspoons kosher salt, to taste
• – Several grinds of freshly ground black pepper
• – 6–8 cups water (just enough to cover)
• – ½ cup red wine, optional but highly recommended
• – 1 teaspoon beef bouillon paste or cube, optional (for extra depth)
• – 1 cup farro (soaked if using pearled variety, or use barley, rice, ditalini, orzo, or a can of drained cannellini beans)

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Step-by-Step Instructions: Vegetable Beef Shank Soup with Farro

1. Prepare and pat dry the beef shanks. Using paper towels, thoroughly dry both sides to ensure proper browning. Season generously with kosher salt and black pepper.

2. Sear the beef shanks. In a large Dutch oven or heavy-bottomed pot, heat 1–2 Tablespoons of oil (like avocado or olive) over medium-high heat. Sear the shanks for 4–5 minutes per side until deeply browned. Remove and set aside.

3. Sauté the aromatics. Reduce heat to medium. Add onion, carrots, celery, and root veggies (potatoes, parsnips, etc.). Cook for 8–10 minutes until slightly softened. Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.

4. Deglaze with wine (optional). Pour in ½ cup red wine, scraping the browned bits from the bottom with a wooden spoon. Let it simmer and reduce by half (about 3 minutes).

5. Return beef and add seasonings. Place the seared shanks back into the pot. Add chopped tomatoes, dried basil, dried thyme, bay leaf, Worcestershire sauce, soy sauce, and beef bouillon (if using).

6. Simmer the broth. Pour in 6–8 cups of water—just enough to cover the ingredients. Bring to a gentle boil, then reduce to a low simmer. Partially cover the pot.

7. Slow-cook for 2.5–3 hours. Let the soup simmer undisturbed. The beef should become fork-tender and fall off the bone. Skim any foam that gathers on the surface during the first 30 minutes.

8. Add farro or grains. Rinse 1 cup farro if needed. After the beef has cooked for 2 hours, stir in the farro. Simmer uncovered for 25–30 minutes until farro is tender but chewy.

9. Incorporate kale. In the last 30 minutes, add the chopped kale. It will wilt and add a fresh, earthy note.

10. Final seasoning and serve. Remove the bay leaf and beef shanks. Pull meat from the bone and return it to the soup (discard bones). Taste and adjust with salt and pepper. Serve hot with crusty bread.

Chef Tip: For a smoother broth, strain the soup after simmering and return the solids to a fresh pot. Or, blend a small portion for added body.

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Recipe Card Block: Vegetable Beef Shank Soup with Farro (Quick Reference)

This Hearty Beef Soup with Farro takes 25 minutes of active prep, with a cook time of 3.5 hours, for a total time of 4 hours and 10 minutes. It serves 4–6 people with generous portions. Each bowl delivers approximately 580 calories, with 38g protein, 42g carbohydrates, 16g fat, and 6g fiber—perfect for a balanced, energy-sustaining meal. Packed with winter vegetables, ancient grains, and rich broth, it’s a full-flavored, nutrition-dense Farro Soup Recipe ideal for cold-weather comfort.

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Why This Recipe Works & Expert Tips

What makes this Hearty Beef Soup stand out is its layered technique: searing for caramelization, slow-simmering for collagen breakdown, and adding farro after the broth is developed. This ensures the grain doesn’t absorb all the flavor and turns mushy. The Worcestershire and soy sauce boost umami without overpowering, while red wine adds acidity that brightens the deep, savory broth.

Farro, an ancient grain high in protein and fiber, holds its shape beautifully in soup—unlike quinoa or rice, which can disintegrate. It pairs perfectly with winter vegetable soup staples like carrots, kale, and root vegetables. For a shortcut, use pre-cooked farro or a can of beans to cut time by 30 minutes. This is the ultimate easy comfort food for family dinners that feels gourmet but requires zero specialty skills.

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Storage, Freezing, and Reheating Tips

This Farro Soup Recipe actually tastes better the next day, as flavors meld overnight. Store leftovers in an airtight container in the fridge for up to 5 days*. The farro will absorb more liquid—simply add water or broth when reheating.

To freeze, let the soup cool completely (ideally in the fridge first). Transfer to freezer-safe containers or bags, leaving 1 inch of headspace. Label and freeze for up to 3 months. The beef shank soup reheats beautifully—thaw overnight in the fridge and warm slowly in a pot. The meat stays tender, and the broth regains its rich body. For best texture, add fresh kale during reheating, as frozen greens can turn mushy. A Winter Vegetable Soup like this is ideal for make-ahead meals.

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People Also Ask: Vegetable Beef Shank Soup with Farro

How do you make beef shank soup with vegetables?

Making beef shank soup with vegetables starts with searing bone-in shanks to build flavor. Add chopped vegetables like carrots, celery, onions, and potatoes, then simmer with garlic, herbs, tomatoes, and water for 2.5–3 hours until the meat is tender. Add farro in the last 30 minutes. The long cook time allows collagen to break down into gelatin, creating a rich, velvety broth. This Farro Soup Recipe combines slow-cooked beef with hearty roots and grains for a complete, satisfying meal.

What is farro and how is it used in soup?

Farro is an ancient grain with a nutty, chewy texture and high fiber content. In Hearty Beef Soup, farro acts as a satisfying grain base, soaking up the savory broth without turning mushy. Use dry farro (soaked if not pearled) or pre-cooked. Add it after the broth simmers with meat and veggies to prevent overcooking. Farro adds heartiness and nutrition, making your Winter Vegetable Soup more filling and balanced than pasta-based versions.

How long does it take to cook beef shank until tender?

Beef shanks need 2.5 to 3 hours of low, slow simmering to become tender. The collagen in the joints and bones slowly breaks down into gelatin, which thickens the broth and gives the meat a luxurious, fall-off-the-bone quality. Skipping the sear or boiling fast will ruin texture—always maintain a gentle simmer. This slow transformation is key to a rich Hearty Beef Soup. After cooking, shred the meat and return it to the pot for the final simmer with farro or beans.

Can you make beef shank soup in a slow cooker?

Yes! Brown the beef shanks on the stove first, then transfer them to a slow cooker. Add chopped vegetables, garlic, herbs, tomatoes, and 6–8 cups of water. Cook on Low for 8–9 hours or High for 5–6 hours until the meat is tender. Add farro in the last 1–1.5 hours (use extra water). The result is an equally rich, flavorful Hearty Beef Soup, perfect for hands-off cooking. This Farro Soup Recipe adapts beautifully to slow-cooker convenience.

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Conclusion: Vegetable Beef Shank Soup with Farro

I can’t think of a better way to warm your kitchen—and your heart—than with a big, rustic pot of Hearty Beef Soup with Farro. This is comfort food elevated: tender beef, earthy farro, vibrant winter greens, and a broth so rich it’s practically a hug in a bowl. Whether it’s a snowy Tuesday or Christmas Eve, this Farro Soup Recipe brings people together.

Try it this week, let the aroma fill your home, and don’t forget to share your creation on social! I’d love to hear about your twists—maybe sweet potatoes instead of parsnips, or a splash of balsamic at the end. Cooking is better when we do it together.

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