Laurie Ratcliff (muridae) wrote in vegancooking,
Laurie Ratcliff

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Kasha and vegetable soup/stew

Last night I was planning on cooking some generic chili for dinner: veggies, beans, tomatoes, TVP, chili powder, whatever. But while standing at the stove, I decided I really didn't want that, so I made something else up instead. It turned out pretty tasty!

one onion, chopped
enough garlic. for me, that was like seven cloves. hey, it's a big pot of soup!
two stalks of celery, chopped
green bell pepper, chopped

one bay leaf
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp red pepper flakes OR a few dashes of cayenne
salt, pepper

about half a pound of kasha (toasted buckwheat)
two cans of diced tomatoes and their liquid

fresh lemon juice

Sautee the onion, garlic, pepper, and celery in some olive oil (or whatever other kind of oil, but I like olive) for a few minutes. Add the bay leave, cumin, coriander, hot pepper, black pepper, and some salt, and stir it all around to coat all the veggies. Then add the kasha, and stir that around to coat it. I let it cook for a few minutes. I don't know if it did anything for the grains, but it looked pretty so that's good enough for me. =D

Add the diced tomatoes and their liquid, along with about four to six cups of water or stock. Stir it together, cover, and cook on a medium simmer until the kasha is done, adding more liquid if needed. When it's done, add more salt to taste, and stir in the fresh lemon juice. Remove the bay leaf, and it's ready to eat.

This is somewhere in between a soup and a stew; it's thicker than most soups, but thinner than a stew. It's refreshingly light even with all that grain, it's easy to make, and just a few ingredients will make a HUGE pot of food that keeps nicely in the fridge, so it's good for when you're nearly out of both food and cash.
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