Spicy Grain Soup Recipes

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

Steps:

• 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.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.