Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Kasha soup

Yield: 5 Servings

Ingredients:

• 1 (3") piece kombu
• 4 c Water
• 1 c Diced onions
• 1/2 c Diced carrots
• 1/2 c Shredded green cabbage
• 1/2 c Diced potatoes
• 1/2 c Sliced mushrooms
• 1 tb Plain sesame oil
• 2 ts Garlic powder
• 1 ts Dried basil
• 1/2 c Kasha
• 1/2 c Frozen lima beans
• 1/2 c Sauerkraut; pressed dry
• 1 1/2 ts Miso

Instructions:

Place kombu in water for 10 minutes to reconstitute it. Remove kombu chop and set aside reserving water. Saute 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 1/4 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. Per serving: 168 cal 6 g prot 254 mg sod 31 g carb 4 g fat 0 mg chol 37 mg calcium HINT: for more intense flavor increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Web Standards & Support: