![Farro and Bean Soup](https://static01.nyt.com/images/2015/12/23/dining/23MARTHA/23MARTHA-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Farro and Bean Soup
Martha Rose Shulman
1216 ratings with an average rating of 5 out of 5 stars
1,216
About 2 hours, plus soaking of the beans and farro
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Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
I thought this recipe was great, but I added the juice from a quarter of a lime at the end to just brighten the salsa up a bit. Otherwise, fantastic!
Loved it, has a great bite to it, just chop the onion and Jalapeño, it doesn’t need to go in the food processor. The tomato dissolves
Delicious and so easy! If you really want that deep roasted flavor, broiling the veggies long enough is really the key. I *mostly* followed the recipe, however I didn't have enough tomatoes, so I used a can of stewed tomatoes with onions and habaneros (worked fine!) and I added extra garlic, lime zest and juice and loads of cilantro! It was amazing.
made it as instructed but with lime juice at the end and it was delicious. I will absolutely be making this again and I didn’t need any water it was perfect.
Loved it, has a great bite to it, just chop the onion and Jalapeño, it doesn’t need to go in the food processor. The tomato dissolves
What do you do with the onions and jalapeños in the food processor? Pulse them? To what consistency? Hard to tell from the photo
Delicious and so easy! If you really want that deep roasted flavor, broiling the veggies long enough is really the key. I *mostly* followed the recipe, however I didn't have enough tomatoes, so I used a can of stewed tomatoes with onions and habaneros (worked fine!) and I added extra garlic, lime zest and juice and loads of cilantro! It was amazing.
Love it! I made this with heirloom tomatoes, jalapenos and habaneros, lime as Aaron suggested (thanks!), unfiltered apple cider vinegar, and a little honey, honey. :) Delicious! Serving it on homemade bread toasted with avocado salad (recipe here: https://cooking.nytimes.com/recipes/1019410-avocado-salad-with-herbs-and... and a poached egg. Et voila. Badass breakfast for WORLD CUP. (Go Croatia!)
I thought this recipe was great, but I added the juice from a quarter of a lime at the end to just brighten the salsa up a bit. Otherwise, fantastic!
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