Millet and Veggie Soup

Millet and Veggie Soup

I love this soup recipe for a few reasons. You only need one pot to make it, it’s a full meal in a bowl, is filling, and tastes great. Not to mention that it really doesn't take long to make. This soup was created out of a need to find more uses for the chard we planted in our garden that year. It become an unstoppable force. We had so much we didn't know what to do with it all. If you prefer other greens, chard can be replaced with spinach or kale - it will taste just as good.

Millet and Veggie Soup

Millet and Veggie Soup

Yield

Makes about 6 servings

Prep time

Active time:

Total time:

How it's made

2 tbsp vegetable oil

 

Heat up in a large pot over medium heat.

 

1 medium onion, diced

 

Add to the oil and cook for 5 minutes, until translucent.

 

3 cups carrots, diced

 

Add and cook for 5 minutes.

 

8 cups water

 

Add, bring to boil, lower heat to medium-low and simmer for 10 minutes.

4 medium russet potatoes, diced

1 28oz can (3 cups) of diced tomatoes with liquid

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper (optional)

1 tsp dried basil

 

1 cup millet

 

Add, bring to boil again, lower the heat to medium-low and simmer for another 20 minutes.

 

5 cups chard, cut up into bite size pieces (any type of chard)

 

Add and cook for another 10 minutes.

Helpful tips

This soup can be stored in the fridge for up to 3 days. Tastes as good as leftovers as it does on the day it’s made.