- Prep Time: 10 Minutes
- Cook Time: 35-40 minutes
- Total Time: 45-55 minutes
- Servings: 6-8
Ingredients
- 1 tbsp neutral oil
- 1/2 onion, diced
- 2 medium carrots, peeled and cut into 1/4 inch rounds
- 1 red pepper, cut into 1/2 inch pieces
- 1 yellow pepper, cut into 1/2 inch pieces
- 6 cups vegetable broth
- 1 cup farro
- 2 cups sweet potatoes, chopped
- 1 can fire-roasted tomatoes
- 1 tbsp sriracha, more or less depending on personal taste
- 1 tbsp Italian seasoning
- 2 cups frozen green beans, French cut
- 1 cup frozen fire roasted corn
- 1/2 cup Ripple Unsweetened Original Milk
- Squeeze of lemon juice from a fresh lemon
- Vegan parmesan to garnish, optional
Directions
- In a large heavy-bottomed pot heat the oil over medium-high heat.
- Once hot add the onions to pot and season with salt and pepper.
- Cook, stirring occasionally, until translucent then add in the carrots and peppers and cook for another 5 minutes.
- Add the broth, farro, sweet potatoes, fire roasted tomatoes, sriracha and Italian seasoning; reduce the heat to medium-low and cook for 20 minutes.
- Add in the Ripple Unsweetened Original Milk, green beans, corn and a squeeze of lemon.
- Continue cooking for another 5-10 minutes or until the sweet potatoes are fork tender and the farro is cooked.
