This weekend, a neighboring town is sponsoring an Empty Bowls fundraiser. I love the concept and we wholeheartedly support the cause. Empty Bowls is an international grassroots effort to fight hunger. Potters and other craftspeople work within a community to create handcrafted bowls. Guests are invited to a simple meal of soup and bread. The bowls are donated to the fundraiser by the artisans while the soup & bread are donated by area businesses. In exchange for a monetary donation, guests keep a handcrafted soup bowl as a reminder of all the empty bowls in the world. Monies raised are donated to organizations working to end hunger and food insecurity.

I first learned of Empty Bowls when we moved back to New England a few years ago. We’ve been attending the yearly fundraiser in our area ever since and have a great start on our handcrafted soup bowl collection, but more importantly, we’ve helped to feed those who are hungry.

A few of the bowls we’ve collected from Empty Bowls fundraisers.

My recipe offering today is inspired by Empty Bowls fundraisers. It is a spicy soup with flavors & grains from around the world.

Spicy Grain Soup  (adapted from foodandwine.com)

Total time required: about 2 hours  Makes 8 servings

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, halved
• 1/2 – 1 teaspoon cayenne pepper, depending on taste
• 8 cups vegetable broth
• 1 14-ounce can diced tomatoes, undrained
• 6 cilantro sprigs + 1/4 cup chopped cilantro for garnish
• 1 teaspoon ground allspice
• freshly ground pepper
• 1/2 cup pearl barley
• 1/2 cup brown rice
• 1/2 cup bulgur
• 1/2 pound baby bella mushrooms, stems discarded & caps thinly sliced
• 1 15-ounce can black beans, drained and rinsed
• 2 medium carrots (about 1/2 pound), finely diced
• 1 medium or 2 small zucchini (about 12 ounces), finely diced

In a large, heavy pot, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.

The onions & garlic are sauteed first.

Add the broth, tomatoes, cilantro sprigs, allspice, cayenne pepper and the freshly ground black pepper. Bring the soup to a boil, then cover and simmer over low heat for 45 minutes.

This soup will simmer twice.

While the soup is simmering, separately cook the bulgur, brown rice & pearl barley according to the package directions. When they are done, set them aside until needed. After the soup has simmered for 45 minutes, puree it with a wand blender.

Wand blend the soup base to the desired consistency.

Add the mushrooms, black beans, carrots and zucchini to the pureed soup, then bring it back to a boil.

Add in the finely chopped veggies.

Reduce the heat, then cover and simmer the soup over low heat for 20 minutes. Add the barley, rice and bulgur to the soup and season with salt and pepper to taste.

Ready to be served!

Ladle the soup into bowls and serve with the chopped cilantro as a garnish and some crusty bread.

The soup looks great in a handcrafted bowl.

There are many ways we can help to end hunger in our communities and around the world.  ~Linda

Spicy Grain Soup  (adapted from foodandwine.com)

Total time required: about 2 hours  Makes 8 servings

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, halved
• 1/2 – 1 teaspoon cayenne pepper, depending on taste
• 8 cups vegetable broth
• 1 14-ounce can diced tomatoes, undrained
• 6 cilantro sprigs + 1/4 cup chopped cilantro for garnish
• 1 teaspoon ground allspice
• freshly ground pepper
• 1/2 cup pearl barley
• 1/2 cup brown rice
• 1/2 cup bulgur
• 1/2 pound baby bella mushrooms, stems discarded & caps thinly sliced
• 1 15-ounce can black beans, drained and rinsed
• 2 medium carrots (about 1/2 pound), finely diced
• 1 medium or 2 small zucchini (about 12 ounces), finely diced

In a large, heavy pot, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs, allspice, cayenne pepper and the freshly ground black pepper. Bring the soup to a boil, then cover and simmer over low heat for 45 minutes.

While the soup is simmering, separately cook the bulgur, brown rice & pearl barley according to the package directions. When they are done, set them aside until needed.

After the soup has simmered for 45 minutes, puree it with a wand blender. Add the mushrooms, black beans, carrots and zucchini to the pureed soup, then bring it back to a boil. Reduce the heat, then cover and simmer the soup over low heat for 20 minutes. Add the barley, rice and bulgur to the soup and season with salt and pepper to taste. Ladle the soup into bowls and serve with the chopped cilantro as a garnish and some crusty bread.