Spicy Grain Soup

Name: Spicy Grain Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters bulgur; 425 grams black beans, drained and rinsed; 355 milliliters canned diced tomatoes; 1 medium carrot, finely diced; 3 ancho or dried mulato chiles—stemmed, seeded and broken into 2-inch pieces; 6 cilantro sprigs, plus 1/4 cup chopped cilantro; 2 garlic cloves, halved; 1 teaspoon ground allspice; 8 servings Kosher salt and freshly ground pepper; 1 Tbsp light olive oil; 1 large onion, thinly sliced; 1 medium parsnip, finely diced; 118 milliliters pearl barley; 118 milliliters salted roasted pumpkin seeds; 227 grams shiitake mushrooms, stems discarded, caps thinly sliced; 118 milliliters short-grain brown rice; 2 liters vegetable broth; 8 servings Water; 1 medium zucchini, finely diced

Spicy Grain Soup is a vegan soup. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 279 calories, 10g of protein, and 5g of fat. If you have shiitake mushrooms, kosher salt and pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Brown Rice

Barley

Water

Equipment you will use

Sauce Pan

Frying Pan

Drain the brown rice and add to the barley.

Ingredients you will need

Brown Rice

Barley

In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

In a large, heavy pot, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.

Ingredients you will need

Chili Pepper

Garlic

Onion

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.

Ingredients you will need

Allspice

Cilantro

Tomato

Pepper

Broth

Salt

Let cool slightly. Puree the soup in a blender and return to the pan.

Ingredients you will need

Soup

Equipment you will use

Blender

Frying 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.

Ingredients you will need

Black Beans

Mushrooms

Zucchini

Parsnip

Carrot

Soup

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.

Ingredients you will need

Salt And Pepper