Out of Farro, one case
Farro substitutes for soup
6 options, ranked, with the exact amount
Use Barley
Same amount as the farro
The best substitutes for farro in soups are barley, brown rice, quinoa, or wheat berries. Use a 1:1 ratio and adjust cooking time based on the substitute chosen.
- Verdict —
- Works
- Best for —
- vegetable soups
One casethe full farro card
Why it works
FarroThese grains provide similar functionality to farro in soups. They offer chewy texture, nutty flavor, and can hold up well in liquid without becoming mushy.
Every option, one card
Ranked| # | Substitute | Instead of farro | Verdict |
|---|---|---|---|
| 1 | Barleyvegetable soups | Same amountWorks | Works |
| 2 | Brown ricevegetable soups | Same amountTweak it | Tweak it |
| 3 | Quinoavegetable soups | Same amountYou'll taste it | You'll taste it |
| 4 | Wheat berriesvegetable soups | Same amountWorks | Works |
| 5 | Freekehvegetable soups | Same amountTweak it | Tweak it |
| 6 | Pearl barleyvegetable soups | Same amountWorks | Works |
Barley
similar taste and texture
Chewy grain with similar nutty flavor and texture to farro, good for soups
- Best for
- vegetable soups, beef stews, chicken soups, mushroom soups
- Cooking time
- 25-30 minutes
Similar texture and flavor to farro. Great for hearty soups and stews.
Brown rice
similar taste, different texture
Whole grain with similar nutty flavor and good texture for soups
- Best for
- vegetable soups, chicken soups, mushroom soups, beef stews
- Cooking time
- 45-50 minutes
Different texture but similar nutty flavor. Takes longer to cook than farro.
Quinoa
different taste and texture
Protein-rich grain with similar cooking method and good texture for soups
- Best for
- vegetable soups, chicken soups, mushroom soups, beef stews
- Cooking time
- 15-20 minutes
Different texture but similar nutritional benefits. Rinse before cooking.
Wheat berries
similar taste and texture
Whole wheat kernels with similar texture and nutty flavor
- Best for
- vegetable soups, beef stews, chicken soups, mushroom soups
- Cooking time
- 45-60 minutes
Similar texture and flavor to farro. Takes longer to cook.
Freekeh
different taste, similar texture
Roasted green wheat with similar texture and smoky flavor
- Best for
- vegetable soups, beef stews, chicken soups, mushroom soups
- Cooking time
- 25-30 minutes
Similar texture with smoky flavor. Great for Mediterranean-style soups.
Pearl barley
similar taste and texture
Polished barley with similar texture and flavor to farro
- Best for
- vegetable soups, beef stews, chicken soups, mushroom soups
- Cooking time
- 25-30 minutes
Similar texture and flavor to farro. Great for hearty soups and stews.
How it behaves in this recipe
When substituting grains for farro in soups, consider the texture and flavor you want. Barley and wheat berries work well for similar texture, while brown rice provides similar flavor.
Tips for substituting farro
5 tips- Add grains to soups during the last 25-30 minutes of cooking
- Use vegetable or chicken broth for more flavor
- Rinse quinoa before adding to soups
- Let grains rest for 5-10 minutes after cooking for better texture
- Store leftover soup in the refrigerator for up to 5 days
Questions
5 questionsWhat is the best substitute for farro in soups?
Barley is often considered the best substitute for farro in soups because it has similar nutty flavor and chewy texture, making it good for hearty soups and stews.
Can I use brown rice instead of farro in soups?
Yes, brown rice can substitute for farro in soups. It has similar nutty flavor and nutritional benefits, though it has a different texture and takes longer to cook.
How do I cook grains in soups?
Add grains to soups during the last 25-30 minutes of cooking. This ensures they don't become mushy while still cooking through completely.
Can I use quinoa instead of farro in soups?
Yes, quinoa can substitute for farro in soups. It has different texture but similar nutritional benefits and cooks quickly, making it great for quick soups.
What about wheat berries for farro in soups?
Wheat berries are an excellent substitute for farro in soups. They have similar texture and flavor, though they take longer to cook than farro.