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Kasha Soup

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Recipe

 

Yield

5 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 x kombu
3 " piece
*
4 cups water
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1 cup onions
diced
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½ cup carrots
diced
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½ cup cabbage
shredded
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½ cup potatoes
diced
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½ cup mushrooms
sliced
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1 tablespoon sesame oil
plain
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2 teaspoons garlic powder
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1 teaspoon basil
dried
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½ cup kasha
*
½ cup lima beans
frozen
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½ cup sauerkraut
pressed dry
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1 ½ teaspoons miso paste
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Ingredients

Amount Measure Ingredient Features
1 x kombu
3 " piece
*
946 ml water
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237 ml onions
diced
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118 ml carrots
diced
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118 ml cabbage
shredded
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118 ml potatoes
diced
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118 ml mushrooms
sliced
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15 ml sesame oil
plain
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1E+1 ml garlic powder
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5 ml basil
dried
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118 ml kasha
*
118 ml lima beans
frozen
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118 ml sauerkraut
pressed dry
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7.5 ml miso paste
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Directions

Place kombu in water for 10 minutes to reconstitute it.

Remove kombu, chop and set aside, reserving water.

Sauté onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Remove ¼ cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 7831% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 45% Vitamin C 17%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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