Spicy Grain Soup Food

SPICY GRAIN SOUP

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.

SPICY VEGETABLE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

GRAINS AND BEANS

Steps:

• In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
• Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
• Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
• Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.