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Kasha Soup

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Submitted by snowbunny

YIELD

5 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
X X KOMBU
3 " piece *
4 946
CUPS ML WATER
1 237
CUP ML ONIONS
diced
½ 118
CUP ML CARROTS
diced
½ 118
CUP ML CABBAGE
shredded
½ 118
CUP ML POTATOES
diced
½ 118
CUP ML MUSHROOMS
sliced
1 15
TABLESPOON ML SESAME OIL
plain
2 1E+1
TEASPOONS ML GARLIC POWDER
1 5
TEASPOON ML BASIL
dried *
½ 118
CUP ML KASHA *
½ 118
CUP ML LIMA BEANS
frozen
½ 118
CUP ML SAUERKRAUT
pressed dry
1 ½ 7.5
TEASPOONS ML MISO PASTE

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

Comments


 

 

Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 78 31% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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