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millet-soup recipe



Date:    Sun, 03 Apr 94 20:04:36 CDT
 From:    KRSK@db1.cc.rochester.edu
 
 Millet Vegetable Soup (yet another adaptation from Great Grains)
 
 1 c. millet
 1 tbs. plus 3 c. stock
 3 scallions, chopped
 1 large onion, chopped
 2 garlic cloves, minced
 1 tbs. tomato paste
 1 cup cooked red kidney beans
 1 package (10 oz.) frozen mixed vegetables
 salt and pepper to taste
 1/4 c. chopped parsley
 
 1. In a medium saucepan, heat 2 c. water (or stock) to boiling over high heat.
 Add the millet, reduce heat to low and cook, covered, until the millet is tende
 r
 and most of the liquid is absorbed, about 25-30 minutes.
 
 2. In a large saucepan, heat 1 tbs. stock. Add the scallions, onion and garlic
 and cook over medium heat until soft, about 5 minutes.
 
 3. Add the 3 c. stock and tomato paste and bring to a boil. Add the beans and
 mixed vegetables. Reduce heat to low and simmer, covered for 15 minutes.
 
 4. Add the salt, pepper, cooked millet and parsley. Cook 5 minutes longer.
 
 4 servings
 kwvegan vegan