Freekeh and Ground Beef Soup with Tomato Lemon

Introduction

Freekeh and ground beef simmer together for 90 minutes with tomato puree, celery, parsley, and chile flakes, which gives you a soup that lands between brothy and hearty. The freekeh thickens the pot as it cooks, and the lemon served at the end cuts through the richness. You can serve it as a main dish for dinner or portion it for lunches through the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6

Ingredients

• 300 grams (⅔ pound) ground beef
• 200 grams (7 ounces) crushed green wheat
• 100 grams (3.5 ounces) chopped celery
• 100 grams (3.5 ounces) chopped parsley
• 1 tablespoon tomato puree
• 1 teaspoon chile flakes
• 1 teaspoon pepper
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 liters (8½ cups) water
• 1 lemon
• 100 grams (3.5 ounces) soaked chickpeas (optional)

Instructions

1. Mix all the ingredients together in a pot large enough to contain everything.
2. Place the pot over low heat. Cook for 90 minutes, stirring often.
3. Serve with lemon

Variations

• Replace the ground beef with ground lamb if you want a richer broth and a stronger meat flavor.
• Add the optional soaked chickpeas for a heartier soup with more texture and staying power.
• Reduce the chile flakes if you want a milder soup, or increase them slightly for more heat in the background.
• Swap the parsley for cilantro if you want a sharper, more pronounced herbal finish.
• Squeeze the lemon into each bowl instead of serving it on the side if you want the acidity distributed more evenly.

Tips for Success

• Chop the celery and parsley fairly small so they soften into the soup during the 90-minute cook.
• Keep the heat low enough for a gentle simmer, not a hard boil, so the beef stays tender and the liquid reduces slowly.
• Stir often, especially in the second half of cooking, because the freekeh can settle and stick to the bottom of the pot.
• The soup should look slightly thickened by the end; if it gets too dense before the 90 minutes are up, add a little more water.
• Add the lemon at serving, not early in the pot, so the final bowl keeps a fresh, sharp finish.

Storage and Reheating

Let the soup cool, then transfer it to an airtight container. Store it in the fridge for up to 4 days or freeze it in portioned freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium-low heat until hot, stirring occasionally. If the freekeh has absorbed more liquid in storage, add a splash of water before reheating; for microwave reheating, cover loosely and heat in 1-minute intervals, stirring between each.

FAQ

Can I use canned chickpeas instead of soaked chickpeas?

Yes. Since canned chickpeas are already cooked, add them later in the simmer so they warm through without turning too soft.

Why did my soup get so thick after sitting?

Crushed green wheat keeps absorbing liquid as it rests. Stir in a little water when reheating until the soup loosens to the texture you want.

Can I make this ahead?

Yes. It holds well in the fridge, and the flavors settle together after a day, though you will likely need to add water when reheating.

Is freekeh gluten-free?

No. Freekeh is green wheat, so if you need a gluten-free version, you need a different grain and the texture will be different.