Chickpea Farro Soup

Chickpeas mixed with large lima beans create a nice creamy soup.  The farro adds another level of texture that is very nice.  This would be great on a cold winter evening served with cornbread.


½ lb. dried chick peas (use the whole pound if you want it more stew like)
½ lb. dried large lima beans (use the whole pound if you want it more stew like)
8 cups water
1 cup white wine
1 large Vidalia onion, diced
3 stalks celery, diced
4 cloves garlic, minced
1 ½ cups shredded carrots
1 t. onion powder
½ t. parsley
¼ t. red pepper flakes
3 oz dried tomatoes, julienned
1 32 oz. box vegetable stock
1 15 oz. can vegetable stock
1 cup farro
Salt & pepper to taste


Prepare the beans according to package. 

Using a large stock pot, place the soaked beans, 8 cups water, white wine, onion, celery, garlic, carrots, onion powder, parsley, red pepper flakes dried tomatoes and vegetable stock in the pan.  Heat over medium high heat until the soup begins to boil.  Lower heat to low and cook for 1 ½ to 2 hours covered.  Add the farro an hour before serving.