Taken from "Great Grains," and originally titled "Millet Vegetable Soup," this has become one of my favorites. Added chicken, jalapeno and red pepper put it over the top for me, but it can be made sans chicken, and with vegetable stock, and with milder spices. Excellent on a chilly day with a hunk of homemade French Bread. Use fresh spices if available, but increase amounts.

Ingredients

8 serv.

large potatoes↗3
carrots↗3
Diced
red onion↗1
Large Dice
garlic cloves↗8
Sliced
extra virgin olive oil↗3 tablespoons
celery ribs↗6
Diced
kernel corn↗2 cups
green beans↗1 lb
Cleaned
red beans↗1 lb
Soaked
millet↗2 cups
Raw
chicken stock↗6 cups
cooked chicken↗3 cups
Diced
crushed red pepper flakes↗1 tablespoon
jalapeno peppers↗2
Cleaned and Diced
dried sage↗1 teaspoon
teaspoon dried thyme↗1

Step-by-step instructions

1
Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
2
In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
3
Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
4
Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
5
Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
6
Add salt and pepper to taste, and serve hot.

Source: food.com

Original recipe ↗

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