Vegetable-Farro Soup
Prepare and freeze Caramelized Onion Big Batch Vegetable Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Stir in 1 1/2 cups cooked farro; heat through. Top servings with chopped fresh mint or Italian parsley. Makes 4 to 6 servings.Nutrition analysis per serving: 217 calories, 5 g protein, 37 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 6 g fiber, 10 g total sugar, 186% Vitamin A, 58% Vitamin C, 926 mg sodium, 8% calcium, 13% iron
