What could be better on a chilly night than a spicy soup full of healthy, hearty grains? Ok, maybe a cup of hot chocolate donning a giant Sweet & Sara marshmallow while lounging by a roaring fire, a box of vegan chocolates with a Johnny Depp DVD box-set and a roaring fire, or Vincenzo (the young, delicious Italian who caters to my every whim) tending to the roaring fire and giving me a foot massage…ok, ok.. but this soup is still pretty kick-ass, if only I had a roaring fire…hmm…This recipe will serve about 6-8 people — I’ve had leftovers for days now and it’s still yummy! I would call this recipe easy, but not necessarily quick – unless you have leftover rice….
Ingredients:
1/2 C wheatberries
water to cover
1/2 C brown rice
1/2 C bulgur
1 TBSP light olive oil
1 fresno chile or other hot pepper – roughly chopped, for more heat use 2 chiles, but for a mild D-level heat use just the 1
1/2 large onion, roughly chopped
4 garlic cloves, roughly chopped
1 qt (4 C) vegetable broth
1 15oz can diced tomatoes
6 cilantro sprigs, plus 1/4 C chopped cilantro
1 tsp ground allspice
kosher salt and pepper to taste
one 15-oz can black beans, drained and rinsed [1.5 C cooked beans]
1 medium carrot, diced
1 medium zucchini, diced *optional
1 medium potato, diced
Directions:
1. Make the rice and soak wheatberries: In a medium saucepan, cover the wheatberries with water and set aside. In another medium saucepan, cover the brown rice with 2 C of water and bring to a boil. Cover and simmer over low heat until tender, about 45 minutes. *Side note: Wheatberries are a bit chewy, not crunchy – at least that’s how mine came out. I’d never had them before and didn’t know what to expect, so mine were chewy, in case anyone else is new to them too.
2. In a medium bowl, cover the bulgur with 1 C hot water. Cover and let stand until the water is absorbed, about 10 minutes.
3. In a large, heavy pot, heat the olive oil. Add the chiles, onion, and garlic. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs and allspice. Season with 2 tsp salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 25 minutes. Meanwhile, bring wheatberries to a boil, let simmer 20 minutes, turn off the heat and set aside (do not drain until ready to add in step 4). Let onion/broth ‘soup’ cool slightly. Puree the soup in a blender and return to the pan – or it’s even easier if you are so lucky to have an immersion blender (that’s definitely going on my wish list this year).
4. Add the wheatberries, black beans, carrot, zucchini, and potato to the pureed soup and bring to a boil. Cover and simmer over low heat for 20-30 minutes. Add the rice and bulgur and season with salt and pepper to taste.
5. Ladle the soup into bowls, sprinkle with chopped cilantro and serve.
*Gluten-sensitive note: This soup is definitely NOT for celiacs or those with gluten sensitivities. The first bowl I had was fine, but when I went back for a small second bowl I started to feel feverish. I never been diagnosed with gluten intolerance, but I do find that if I consume to much gluten the scenario isn’t good – fever, lethargy, etc. You could leave out the bulgur and try quinoa in it’s place, and use millet in place of the wheatberries (for both you could add in with the veg since they can both be cooked within 20 minutes) to make it more gluten-free acceptable.
Happy Cooking!
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