Spicy Grain Soup
"The Good News Based on a brothy tortilla soup, this fiery, substantial soup is full of nutty-tasting barley, brown rice and bulgur, creating a dish that's high in fiber. Mary Ellen Diaz says it's one of the most popular recipes she makes for First Slice's soup kitchen. "Latin flavors do well on the street," she explains. More Healthy Soup Recipes ..."
INGREDIENTS
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1/2 cup pearl barley
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Water
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1/2 cup short-grain brown rice
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1/2 cup bulgur
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1 tablespoon light olive oil
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3 ancho or dried mulato chiles—stemmed, seeded and broken into 2-inch pieces
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1 large onion, thinly sliced
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2 garlic cloves, halved
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2 quarts vegetable broth
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1 1/2 cups canned diced tomatoes
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6 cilantro sprigs, plus 1/4 cup chopped cilantro
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1 teaspoon ground allspice
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Kosher salt and freshly ground pepper
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1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
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One 15-ounce can black beans, drained and rinsed
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1 medium carrot, finely diced
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1 medium zucchini, finely diced
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1 medium parsnip, finely diced
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1/2 cup salted roasted pumpkin seeds
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