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:

• Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
• Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
• Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
• While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
• Divide soup among bowls. Top with kale mixture and herbed oil.

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 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.