• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Kasha Soup

  • Recipe Submitted by on

Category: Vegetarian, Vegetables, Soups

 Ingredients List

  • 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


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.

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