Buckwheat-Black Bean Soup

By Rachel-2

Ingredients

• 1 Tbs. olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 3 cloves garlic, minced (1 Tbs.)
• 1/4 cup kasha or buckwheat groats
• 1 tsp. chili powder
• 2 cups low-sodium vegetable broth
• 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 1 cup grated carrots
• 1 cup fresh or frozen corn kernels
• 1 bay leaf
• 1/4 cup chopped cilantro
• 2 Tbs. lime juice

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes. Add garlic, kasha, and chili powder, and sauté 3 minutes more. Stir in broth, beans, carrots, corn, bay leaf, and 2 cups water, and season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until kasha is tender. Stir in cilantro and lime juice.