Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


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

4 5

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!