Monday, December 20, 2010

a new Meynders staple

We have discovered a new staple in our home.
Buckwheat-Black Bean-Soup
Now before you stick your nose up at the sound, you must try it before you buy it...wait thats not how it goes. Just try it before you say its gross how bout? ps- It's totally vegan too!
I got the recipe HERE.
These are the exact measurements, mine were of course, approximate. I didn't have bay leaf, and we didn't have buckwheat but we did have wheat kernels that we use to ground our own flour and they worked just dandy. When I make it next I'm adding a can of tomatoes, it's one of those soups where you can just dump whatever in there and it will be good....
  • 1 Tbs. olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/4 cup kasha or buckwheat groats
  • 1 tsp. chili powder
  • 2 cups low-sodium vegetable broth
  • 11/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
  • 1 cup grated carrots (copped mine)
  • 1 cup fresh or frozen corn kernels (I used canned)
  • 1 bay leaf
  • 1/4 cup chopped cilantro
  • 2 Tbs. lime juice (FRESH!)

Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes. Add garlic, kasha, and chili powder, and sauté 3 minutes more. Stir in broth, beans, carrots, corn, bay leaf, and 2 cups water, and season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until kasha is tender. Stir in cilantro and lime juice. (we added our cilantro and lime individually and that way we had our own 'perfect' amount...which for us was half a lime each and about a cup of cilantro:)

Lily ate a ton and asked for more, I am wanting it for breakfast, and kinda debating making this for our Christmas feast dinner...


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