A simple, hearty soup from Vegetarian Times.
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
11/2 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
Procedure:
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.
