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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to Lean and Luscious by Bobbie Hinman and Millie Snyder. Ingredients:
1 tablespoon vegetable oil |
2 cups onions, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 (32 ounce) can tomatoes, chopped, undrained |
2 bay leaves |
salt and pepper, to taste |
4 1/2 cups water or 4 1/2 cups vegetable stock |
1/2 cup dried kasha, uncooked |
Directions:
1. Heat oil in a stockpot or large saucpan over medium heat.
2. Add onions, carrots, and celery.
3. Sautee until onions are translucent and begining to turn golden, about 10 minutes.
4. Add tomatoes, bay leaves, and water/stock.
5. Bring boil, then reduce to low heat, cover and simmer 40 minutes.
6. Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
7. Remove and discard bay leaves before serving.
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