healthy beef vegetable soup

Ingredients

• 2 tablespoons olive oil, divided
• 1 medium onion chopped
• 8 ounces button mushrooms, sliced
• 1 1/4 pounds chuck roast (or beef for stew) cut into 1/2" dice
• 3 medium turnips, peeled and cut into 1/2" dice
• 3 medium carrots, peeled and cut into bite size pieces
• 1 15-ounce can diced tomatoes in juice
• 4-5 sprigs of fresh thyme
• 1-2 sprigs of fresh rosemary
• 2 bay leaves
• 6 cups low sodium beef broth or stock
• 4 cups chopped kale (tough stems removed)
• 1/2 cup farro (or substitute barley)
• salt and pepper to taste

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