Spicy Grain Soup

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.