SPICY GRAIN SOUP
Make and share this Spicy Grain Soup recipe from Food.com.
Provided by Vino Girl
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium saucepan, cover the barley with 4 cups of water and bring to a boil.
- Cover and simmer over low heat until tender, about 35 minutes; drain.
- Return the barley to the pan and cover.
- Meanwhile, in another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil.
- Cover and simmer over low heat until tender, about 35 minutes.
- Drain the brown rice and add to the barley.
- Meanwhile, in a medium bowl, cover the bulgur with 1 cup of hot water.
- Cover and let stand until the water is absorbed, 10 minutes.
- In a large, heavy pot, heat the olive oil.
- Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
- Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper.
- Bring to a boil, then cover and simmer over low heat for 45 minutes.
- Let cool slightly.
- Puree the soup in a blender and return to the pan.
- Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil.
- Cover and simmer over low heat for 20 minutes.
- Add the barley, rice and bulgur and season with salt and pepper.
- Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.
Nutrition Facts : Calories 316.6, Fat 8.8, SaturatedFat 1.6, Sodium 92.3, Carbohydrate 48.5, Fiber 11.2, Sugar 3.9, Protein 16.2
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- In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the pan and cover. In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
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