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Mexican Millet and Vegetable Soup

Recipe By: Sherry Sorbera
Featured on Tuesdays with Thomas on 11/20/21


  • 1 cup uncooked millet
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups unsalted veggie broth
  • 3 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon Benson’s Table Tasty
  • ½ cup Sweet Heat Balsamic
  • 1 can (14.5 oz.) diced fire roasted tomatoes with green chilies
  • 1 can (15.25 oz.) unsalted whole kernel corn, rinsed and drained
  • 1 1/2 cups broccoli florets
  • 10 brown Baby Bella mushrooms, sliced
  • fresh cracked black pepper to taste
  • juice from 2 limes (2 tablespoons)
  • handful of fresh cilantro, chopped


  1. Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain, rinse, and set aside.
  2. Heat a 4 quart Dutch oven or soup pot over medium heat. When hot, add the onion, celery, carrots, and garlic, and stir occasionally, for 7 minutes. Pour in the veggie broth and water.
  3. Add the soaked millet, cumin, chili powder, paprika, Benson’s Table Tasty, and the Sweet Heat Balsamic. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 25 minutes, stir occasionally.
  4. Add the diced fire roasted tomatoes and the corn.
  5. Add the broccoli florets and the mushrooms. Simmer for another 10 minutes.
  6. Add the black pepper and lime juice. Taste for seasoning.
  7. Serve hot and garnish each bowl with a scattering of chopped fresh cilantro.
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