Millet Vegetable Soup

Chock full of goodness, this hearty soup will warm you up on cool spring nights. 

Millet Vegetable Soup


Quantity Ingredients
1 cup millet
2 cups water
1 tbsp. plus 3 cups vegetable or chicken stock
3 scallions, chopped
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. tomato paste
1 cup red kidney beans, cooked
1 pkg.(10 oz.) frozen mixed vegetables
1/4 cup parsley, chopped
salt and pepper to taste


In a medium saucepan, heat 2 cups water to boiling over high heat. Add the millet, reduce heat to low and cook, covered, until millet is tender and most of liquid is absorbed, about 25-30 minutes.

In a large saucepan, heat 1 tablespoon stock. Add the scallions, onion and garlic and cook over medium heat until soft, about 5 minutes.

Add the 3 cups of 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.

Add the salt, pepper, cooked millet and parsley. Cook 5 minutes longer.