SPICY GRAIN SOUP
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
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
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
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
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
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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SPICY GRAIN SOUP RECIPE - MARY ELLEN DIAZ | FOOD & WINE
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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.
- 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.
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