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1
In a medium saucepan, cover the barley with 4 cups of water and bring to a boil.
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2
Cover and simmer over low heat until tender, about 35 minutes; drain.
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3
Return the barley to the pan and cover.
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4
Meanwhile, in another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil.
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5
Cover and simmer over low heat until tender, about 35 minutes.
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6
Drain the brown rice and add to the barley.
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7
Meanwhile, in a medium bowl, cover the bulgur with 1 cup of hot water.
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8
Cover and let stand until the water is absorbed, 10 minutes.
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9
In a large, heavy pot, heat the olive oil.
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10
Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
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11
Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper.
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12
Bring to a boil, then cover and simmer over low heat for 45 minutes.
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13
Let cool slightly.
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14
Puree the soup in a blender and return to the pan.
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15
Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil.
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16
Cover and simmer over low heat for 20 minutes.
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17
Add the barley, rice and bulgur and season with salt and pepper.
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18
Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.
