Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Grain Soup Recipe
    Lost? Site Map

    Spicy Grain Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    40 mins

    1 hr 30 mins

    Vino Girl's Note:

    From Food & Wine November 2006 - credited to Mary Ellen Diaz.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a medium saucepan, cover the barley with 4 cups of water and bring to a boil.
    2. 2
      Cover and simmer over low heat until tender, about 35 minutes; drain.
    3. 3
      Return the barley to the pan and cover.
    4. 4
      Meanwhile, in another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil.
    5. 5
      Cover and simmer over low heat until tender, about 35 minutes.
    6. 6
      Drain the brown rice and add to the barley.
    7. 7
      Meanwhile, in a medium bowl, cover the bulgur with 1 cup of hot water.
    8. 8
      Cover and let stand until the water is absorbed, 10 minutes.
    9. 9
      In a large, heavy pot, heat the olive oil.
    10. 10
      Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
    11. 11
      Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper.
    12. 12
      Bring to a boil, then cover and simmer over low heat for 45 minutes.
    13. 13
      Let cool slightly.
    14. 14
      Puree the soup in a blender and return to the pan.
    15. 15
      Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil.
    16. 16
      Cover and simmer over low heat for 20 minutes.
    17. 17
      Add the barley, rice and bulgur and season with salt and pepper.
    18. 18
      Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.

    Ratings & Reviews:

    • on January 18, 2008


      This is a very good soup. It's filling and flavorful, as well as healthy. It makes a huge amount of soup (maybe more than 8 servings). The only complaint I have (which is very minor) is that this takes a lot of time and effort to make, and I dirtied a LOT of dishes while preparing it. Still, the finished product was very good, and I would definitely recommend the recipe. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Grain Soup

    Serving Size: 1 (443 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 316.6
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 92.3 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 11.1 g
    Sugars 3.9 g
    Protein 16.2 g

    The following items or measurements are not included:


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites