Spicy Grain Soup Recipes

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SPICY GRAIN SOUP



Spicy Grain Soup image

Make and share this Spicy Grain Soup recipe from Food.com.

Provided by Vino Girl

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 21

1/2 cup pearl barley
water
1/2 cup short-grain brown rice
1/2 cup bulgur
1 tablespoon light olive oil
3 ancho chilies or 3 dried mulato chiles, stemmed, seeded and broken into 2-inch pieces
1 large onion, thinly sliced
2 garlic cloves, halved
2 quarts low sodium chicken broth or 2 quarts vegetable broth
1 1/2 cups canned diced tomatoes
6 fresh cilantro stems, plus
1/4 cup chopped fresh cilantro
1 teaspoon ground allspice
kosher salt
fresh ground black pepper
1/2 lb shiitake mushroom, stems discarded, caps thinly sliced
1 (15 ounce) can black beans, drained and rinsed
1 medium carrot, finely diced
1 medium zucchini, finely diced
1 medium parsnip, finely diced
1/2 cup salted roasted pumpkin seeds

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.

Nutrition Facts : Calories 316.6, Fat 8.8, SaturatedFat 1.6, Sodium 92.3, Carbohydrate 48.5, Fiber 11.2, Sugar 3.9, Protein 16.2

GRANNY'S SPICY SOUP



Granny's Spicy Soup image

My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 10

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
4 to 5 celery ribs with leaves, diced
2 medium carrots, diced
1 large onion, diced
1 to 1-1/2 teaspoons pickling spices
1-1/2 teaspoons salt, optional
4 chicken bouillon cubes
1/4 teaspoon pepper
1 cup uncooked noodles

Steps:

  • Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

SPICY SOUP



Spicy Soup image

This is a great soup that I got while visiting Houston. It has quickly become a family favorite!

Provided by Behr

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon unsalted butter
¼ cup chopped celery
2 cloves garlic, chopped
1 tablespoon all-purpose flour
3 ½ cups chicken broth
1 ½ cups chopped broccoli
1 ½ cups cauliflower, chopped
2 tablespoons peanut butter
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 green onions, chopped
¼ cup heavy cream

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
  • Stir in flour to make a roux; cook for 1 minute.
  • Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
  • Mix in green onions and heavy cream just before serving.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 9.1 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 218.1 mg, Sugar 2.6 g

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2013-12-07 Step 1. 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 …
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  • 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. Drain the brown rice and add to the barley.
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