Millet And Vegetable Soup Recipes

Steps:

• In a medium saucepan, heat 2 cups of stock to boiling over high heat.
• Add millet.
• Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
• In a large saucepan, heat 1 tablespoon of stock.
• Add scallions, onion and garlic.
• Cook over medium heat until soft about 5 minutes.
• Add 3 cups stock and tomato paste.
• Add vegetables.
• Reduce heat to low and simmer, covered for 15 minutes.
• Add salt and pepper, cooked millet and parsley.
• Cook 5 minutes longer.

Steps:

• Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
• In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
• Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
• Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
• Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
• Add salt and pepper to taste, and serve hot.