Kasha Soup

• 1 piece kombu
• 4 cups water
• 1 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup shredded green cabbage
• 1/2 cup diced potatoes
• 1/2 cup sliced mushrooms
• 1 tbsp. plain sesame oil
• 2 tsp. garlic powder
• 1 tsp. dried basil
• 1/2 cup kasha
• 1/2 cup frozen lima beans
• 1/2 cup sauerkraut; pressed dry
• 1-1/2 tsp. miso

1. Place kombu in water for 10 minutes to reconstitute it.
2. Remove kombu, chop and set aside, reserving water.
3. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.
4. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.
5. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.
6. Simmer until beans and kasha are cooked, about 8 minutes.
7. Serve hot.

kombu, water, onions, carrots, green cabbage, potatoes, mushrooms, sesame oil, garlic powder, basil, kasha, frozen lima beans, pressed dry, miso

Taken from www.foodgeeks.com/recipes/13586 (may not work)