3. Stir in condensed mushroom soup and 5 3/4 cups (1.36 L) water; bring to a boil. Stir until smooth. Reduce heat to low. Cook at a simmer, stirring occasionally, for 25 to 30 minutes or until vegetables are tender. Stir in farro and spinach. Cook, stirring occasionally, for 5 to 10 minutes or until spinach is wilted and an internal temperature of 165F (74C) or higher is held for 15 seconds.
CCP: Hold hot at 140F (60C) or higher for serving.
CCP: Substitute farro with cooked barley, brown rice or quinoa if preferred.
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