Beef and Farro Umami Soup

I know we shouldn’t be eating that much beef because ruminants are horrible for the environment, but when we go on our quarterly Costco run we typically pick up a pack of steaks. A Costco pack of anything is far too much, so we have 1-1.5 lbs of leftover steak that has been seared to perfection with butter and aromatics. Knowing it won’t ever be brought back to its original glory, I add it into this beef soup!

Beef & Farro Umami Soup

There are 4 different sources of umami in this soup: tomato, fish sauce, parmesan, and miso! This is what I call a "Day 2 food," meaning it repurposes another dish. In this case, this is Day 2 of steak, typically flank or NY strip. You can use stew meat or chuck, but bear in mind you will need to simmer the beef for 1.5-2 hours to soften.


  • 2 tbsp canola oil
  • 1 shallot, chopped
  • 1 leek, thinly sliced
  • 1 tsp smoked paprika
  • 5 cloves garlic, minced
  • 2 plum tomatoes, diced
  • 9 cups chicken stock
  • 1-1.5 lbs leftover steak
  • 3 sprigs aromatics, such as thyme, rosemary, sage
  • 2 bay leaves
  • 1.5 tbsp fish sauce
  • 1 tbsp white miso paste
  • 1 1-2 inch chunk of parmesan rind or parm
  • 2 cups farro
  • 1 bunch of kale
  • 3 carrots, peeled and chopped into 1/4 inch pieces
  • 3 stalks celery, chopped into 1/4 inch pieces


  • In a dutch oven, sautee shallots and leeks until slightly translucent, then add garlic and continue to sautee until the garlic is golden. Add in the paprika and tomatoes and sautee for 1-2 minutes to bloom the spice.
  • Add chicken stock, steak, aromatics, bay leaves, fish sauce, miso paste, and parmesan rind. Bring to a boil.
  • Add the farro and simmer with the lid on for 15 minutes.
  • Add kale, carrots, and celery and simmer for 10 minutes.
  • Remove aromatics and season with salt and pepper as needed. Serve hot!


Adopted from Food & Wine’s Beef and Farro Miso soup

This recipe is adopted from Food & Wine

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