Spicy Grain Soup

Recipe by Vino Girl
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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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