Eight Vegetable Soup With Millet
A hearty, vegetable-packed soup with millet, offering rich flavors and wholesome ingredients. Perfect for a nutritious, comforting meal suitable for all ages.
Ingredients
- 1 cup water ⓘ
- 1/4 cup hulled millet ⓘ
- 1 tablespoon margarine ⓘ
- 3 cups coarsely chopped onions ⓘ
- 2 1/4 cups coarsely chopped zucchini ⓘ
- 2 cups coarsely chopped carrots ⓘ
- 2 cups coarsely chopped unpeeled red potatoes ⓘ
- 1 1/2 cups coarsely chopped celery and leaves ⓘ
- 2 cups coarsely chopped green beans ⓘ
- 1 cup 1% low-fat milk ⓘ
- 1 bay leaf ⓘ
- 5 (10 1/2 oz.) cans low-sodium chicken broth ⓘ
- 2 cups coarsely chopped unpeeled tomatoes ⓘ
- 1 teaspoon salt ⓘ
- 1/4 to 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon dried whole basil ⓘ
- 1/2 teaspoon dried whole thyme ⓘ
- 1 cup finely shredded fresh spinach ⓘ
Instructions
- Bring water to a boil in a medium saucepan.
- Add hulled millet to the boiling water.
- Cover the saucepan, reduce heat, and simmer for 25 minutes or until the millet is tender and the liquid is absorbed.
- Remove the saucepan from heat and fluff the millet with a fork. Set aside.
Tips & Substitutions
To enhance the flavor, consider sautéing the onions in the margarine before adding the other vegetables. If you don't have hulled millet, quinoa or brown rice can be good substitutes. You can also add a variety of herbs like parsley or dill for extra freshness. For a heartier soup, include cooked chicken or beans.
Serving Suggestions
This soup is delicious on its own but can be paired with crusty bread or a light salad. For a complete meal, serve with a refreshing Chicken Salad Summer Delight. Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor. It also makes a great starter for any dinner.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if the soup thickens. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Eight Vegetable Soup With Millet contains roughly 1625 calories, with 41g protein, 260g carbohydrates, and 58g fat. It is an excellent source of vitamin C (346% of the Daily Value), vitamin A (333% of the Daily Value), and dietary fiber (225% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, this soup can easily be made vegan by substituting margarine with olive oil or vegan butter and using vegetable broth instead of chicken broth. The milk can be replaced with a plant-based milk such as almond or oat milk.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños. You can also serve the soup with a dollop of hot sauce or a sprinkle of cayenne pepper to taste. Adjust according to your spice preference.
What can I do with leftover millet?
Leftover millet can be used in various ways. Try mixing it with sautéed vegetables for a quick stir-fry, or add it to salads for extra texture. It's also delicious mixed into breakfast bowls or as a side dish with grilled proteins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).