Kasha Soup
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow 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
|
|
| 1 | cup |
onions
diced |
|
| ½ | cup |
carrots
diced |
|
| ½ | cup |
cabbage
shredded |
|
| ½ | cup |
potatoes
diced |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
sesame oil
plain |
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | cup |
kasha
|
* |
| ½ | cup |
lima beans
frozen |
|
| ½ | cup |
sauerkraut
pressed dry |
|
| 1 ½ | teaspoons |
miso paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
kombu
3 " piece |
* |
| 946 | ml |
water
|
|
| 237 | ml |
onions
diced |
|
| 118 | ml |
carrots
diced |
|
| 118 | ml |
cabbage
shredded |
|
| 118 | ml |
potatoes
diced |
|
| 118 | ml |
mushrooms
sliced |
|
| 15 | ml |
sesame oil
plain |
|
| 1E+1 | ml |
garlic powder
|
|
| 5 | ml |
basil
dried |
*
|
| 118 | ml |
kasha
|
* |
| 118 | ml |
lima beans
frozen |
|
| 118 | ml |
sauerkraut
pressed dry |
|
| 7.5 | 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.
