Black Bean Soup with Buckwheat
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Black Bean Soup with Buckwheat
Ingredients
- Olive Oil - 1 tablespoon
- Black Tomatoes - 11.6 oz
- Onion - 3.5 oz
- Orange Bell Peppers - 2.1 oz
- Garlic - 3 cloves
- Buckwheat Groats - ¼ cup
- Mild Chili Spice - 1 teaspoon
- Chicken Broth - 2 cups
- Carrot - 8.8 oz
- Bay leaf - 1 piece
- Blanched frozen corn - 7.8 oz
- Meyer Lemon Juice - 2 tablespoons
- Salt - to taste
- Cayenne Pepper - to taste
- Herbs - to taste
Step by Step guide
Step 1
In a pot with a thick bottom, heat the oil over medium heat. Add 100 grams of finely chopped onion and 60 grams of pepper, sauté for 5 minutes.
Step 2
Add finely chopped garlic, buckwheat, chili pepper, and sauté for another 3 minutes. Pour in the broth, add the cooked beans (or a can of rinsed canned beans), 250 grams of grated carrot, corn, and bay leaf. Add 2 cups of water, spices, and salt. Cover with a lid, bring to a boil, and cook until the buckwheat is done (about 20 minutes).
Step 3
In the last 3–5 minutes of cooking, add leafy greens (if using). Adjust to taste with lemon or lime juice.
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