Buckwheat-Black Bean Soup

• 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
• 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 1 cup grated carrots
• 1 cup fresh or frozen corn kernels
• 1 bay leaf
• 1/4 cup chopped cilantro
• 2 Tbs. lime juice

1. Heat oil in saucepan over medium heat.
2. Add onion and bell pepper, and saute 5 minutes.
3. Add garlic, kasha, and chili powder, and saute 3 minutes more.
4. Stir in broth, beans, carrots, corn, bay leaf, and 2 cups water, and season with salt and pepper, if desired.
5. Cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 20 minutes, or until kasha is tender.
7. Stir in cilantro and lime juice.

olive oil, onion, red bell pepper, garlic, kasha, chili powder, vegetable broth, black beans, carrots, corn, bay leaf, cilantro, lime juice

Taken from www.vegetariantimes.com/recipe/buckwheat-black-bean-soup/ (may not work)