I still remember the first time I made this cozy, grain-forward soup on a rainy weeknight — the farro swelled into chewy, nutty pearls and the chickpeas added a gentle creaminess, while the crispy bacon on top contributed the exact salty crunch my family fought over. It’s the kind of bowl that feels both nourishing and a little indulgent, perfect for a quick weeknight dinner or a cold-weather weekend lunch. If you enjoy hearty, stick-to-your-ribs soups similar to a classic chili, you might also like this chili with beans for another satisfying option.
Why you’ll love this dish
This soup hits a sweet spot: pantry-friendly, protein-rich, and texturally satisfying. Farro brings a nutty chew that’s more interesting than rice, chickpeas keep it filling and affordable, and the bacon adds a finishing pop of savory crispness. It’s also forgiving — once the base is simmering you can walk away and come back to a ready meal.
“Warm, comforting, and full-bodied — a weeknight staple that feels special.” — home cook review
Reasons to try it:
- Budget-friendly: mostly pantry staples (canned chickpeas, canned tomatoes, farro).
- Quick to assemble: about 10 minutes prep, then simmer.
- Flexible: easily made vegetarian by swapping bacon for smoked paprika or using vegan bacon.
- Crowd-pleaser: hearty enough for leftovers and family-friendly.
Step-by-step overview
This recipe follows a straightforward pattern: sweat aromatics, add grains and beans, simmer until the farro is tender, then finish with crisped bacon and parsley. Expect about 10 minutes active prep and roughly 30 minutes of simmering. If you want the bacon flavor blended in, render the bacon first and sauté the vegetables in the fat; otherwise brown the bacon separately for a crisper topping.
What you’ll need
- 1 cup farro (pearled farro cooks faster; use whole-grain farro if you prefer firmer texture)
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth (use low-sodium if salt control is important)
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14–15 oz)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 4 strips of bacon, cooked crispy and crumbled (or use smoked tempeh for a vegetarian swap)
- Fresh parsley for garnish
Ingredient notes and substitutions:
- Farro: pearled farro takes ~25–30 minutes; semi-pearled/whole farro needs more time. If using quick-cooking farro, check earlier.
- Chickpeas: canned are easiest; swap for cooked white beans for a different texture.
- Broth: chicken broth gives richer flavor; vegetable broth keeps it vegetarian until you add bacon as topping.
- Cumin: adds warmth — try ½ teaspoon smoked paprika for a smokier profile.
For another hearty, pantry-driven bowl idea, check out this similar chili with beans.
Directions to follow
- Cook the bacon: In a skillet over medium heat, cook bacon until very crisp. Transfer to paper towels to drain and crumble when cool. Reserve 1–2 tablespoons of the bacon fat if you want to sauté the vegetables in it for extra flavor; otherwise use a tablespoon of olive oil.
- Sauté aromatics: In a large pot, heat the reserved bacon fat or oil over medium heat. Add the diced onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until softened and slightly translucent, about 6–8 minutes.
- Add garlic: Stir in the minced garlic and cook for another 30–60 seconds until fragrant but not browned.
- Combine main ingredients: Add the farro, drained chickpeas, broth, diced tomatoes (with their juices), and cumin. Stir to combine.
- Simmer: Bring the pot to a boil, then reduce heat to low. Cover partially and simmer for about 30 minutes, stirring occasionally, until the farro is tender and has absorbed some of the liquid. Cooking time will vary by farro type — taste after 20 minutes.
- Season: Taste and season with salt and freshly ground black pepper. If the soup is too thick, add up to 1 cup more broth or water to reach your desired consistency.
- Serve: Ladle into bowls and top each serving with crumbled crispy bacon and a sprinkle of fresh parsley.
Best ways to enjoy it
This soup is a meal on its own, but you can elevate the experience with a few simple pairings:
- Crusty bread or garlic toast for dipping.
- A simple green salad dressed with lemon vinaigrette to cut the richness.
- A spoonful of plain Greek yogurt or grated Parmesan at the table for creaminess.
For family-friendly gatherings, serve it alongside a playful winter dessert — like these Snowman Poop treats — to make kids smile.
Storage and reheating tips
- Refrigerate: Store cooled soup in airtight containers for up to 3–4 days.
- Reheat: Gently rewarm on the stovetop over low–medium heat until piping hot, adding a splash of broth if it’s thickened.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Bacon note: If you want the bacon to stay crisp, store it separately and add it just before serving. If mixed in, the bacon will soften but still add flavor.
Food safety: cool leftovers within two hours and keep refrigerated at 40°F (4°C) or below.
Helpful cooking tips
- Rinse farro briefly before use to remove any dust from packaging.
- If you prefer a creamier texture, mash a few chickpeas against the side of the pot while simmering.
- For faster weeknight prep, use pre-chopped mirepoix from the grocery store.
- Want more depth? Add a splash of red wine or a teaspoon of tomato paste when you add the tomatoes.
- Adjust salt at the end — broths and bacon bring a lot of sodium, so taste before adding much salt.
Recipe variations
- Vegetarian: Omit bacon and sauté vegetables in olive oil. Add ½–1 teaspoon smoked paprika and a dash of liquid smoke if you want a smoky note.
- Italian twist: Replace cumin with Italian seasoning and finish with grated Parmesan and a drizzle of good olive oil.
- Spicy: Add ¼–½ teaspoon red pepper flakes or a diced jalapeño when sautéing the aromatics.
- Greens-forward: Stir in a few handfuls of baby spinach or chopped kale in the last 5 minutes of cooking.
- Lemon-herb: Finish with a squeeze of lemon juice and extra parsley for brightness.
Common questions
Q: How long does farro take to cook in soup?
A: Pearled farro usually takes 25–30 minutes to become tender in simmering liquid. Semi-pearled or whole farro can take longer (35–45 minutes). Start checking at 20–25 minutes.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: sauté aromatics first, then add everything and cook on low 4–6 hours (check farro doneness). Instant Pot: use the manual/high setting for 10 minutes and natural release for 10 minutes, but reduce the broth slightly because less liquid evaporates.
Q: Is this soup freezer-friendly?
A: Absolutely. Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: frozen and reheated farro may be slightly softer in texture.
Q: Can I substitute another grain for farro?
A: You can use barley or brown rice, but cooking times will change. Barley is the closest in texture; pearl barley needs about 25–30 minutes.
Q: How can I keep the bacon crispy?
A: Store cooked bacon in a separate container and sprinkle on just before serving. If bacon softens in the soup, re-crisp it briefly in a skillet and add back on top.
Conclusion
If you want more inspiration or a slightly different take on chickpea and farro soups, this version from Chickpea and Farro Soup … – A Day in the Life on the Farm is a lovely companion to try.
Farro and Chickpea Soup
Ingredients
Method
- In a skillet over medium heat, cook bacon until very crisp. Transfer to paper towels to drain and crumble when cool. Reserve 1–2 tablespoons of bacon fat for extra flavor if desired.
- In a large pot, heat reserved bacon fat or oil over medium heat. Add diced onion, chopped carrots, and chopped celery. Cook until softened and slightly translucent, about 6–8 minutes.
- Stir in minced garlic and cook for another 30–60 seconds until fragrant but not browned.
- Add farro, drained chickpeas, broth, diced tomatoes (with their juices), and cumin. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for about 30 minutes, stirring occasionally, until farro is tender and has absorbed some liquid.
- Taste and season with salt and freshly ground black pepper. If too thick, add up to 1 cup more broth or water to reach desired consistency.
- Ladle into bowls and top each serving with crumbled crispy bacon and a sprinkle of fresh parsley.