Wednesday, February 9, 2011

Buckwheat Black Bean Soup

Does the idea of buckwheat black bean soup make you cringe?  Well, stop being a wimp and try this out.  It's SOO good.  Also, it's super-adaptable.  If you don't have buckwheat (Kasha), then you can use wheat berries.  You can adjust the amount of each vegetable, and use frozen, canned, or fresh corn.  Basically, you can do whatever you want!  Yum.

Also, it's BEAUTIFUL!

Buckwheat Black Bean Soup
From playing house

1 Tbs. olive oil
3/4 cup chopped onion
3/4 cup chopped red bell pepper
3 cloves (1 Tbs.) minced garlic
1/4 cup kasha/buckwheat groats/wheat kernels
1 tsp. chili powder
2+ cups broth (I used chicken, but vegetable also works)
1 1/2 cups cooked black beans or 1 15-oz can, drained and rinsed
1 cup chopped carrots
1 cup corn
1 bay leaf
2 cups water
Salt and pepper to taste
1/4 cup chopped cilantro
2 Tbs. lime juice

Heat the olive oil in your soup pot on medium heat.  Add the onion and bell pepper; sautee for 5 minutes.  Add garlic, buckwheat, and chili powder, and cook 3 more minutes.  Stir in broth through salt and pepper.

Cover and bring to a boil.  Reduce heat to medium-low and simmer 20 minutes, or until the buckwheat is tender.  Remove from heat and stir in cilantro and lime juice.  Enjoy!

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