Buckwheat-Black Bean Soup
Buckwheat is not actually a grain, but a fruit seed related to rhubarb and sorrel.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 1 cup Buckwheat
- 1 can Black Beans
- 4 cup Vegetable Broth
- 1 medium Onion
- 2 clove Garlic
- 1 medium Carrot
- 2 stalk Celery
- 1 medium Tomato
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 2 tablespoon Fresh Cilantro
Instructions
- Rinse buckwheat and cook according to package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until vegetables are tender.
- Add cumin, paprika, salt, and black pepper. Stir to coat the vegetables with the spices.
- Add black beans, vegetable broth, and tomato. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cooked buckwheat and simmer for another 5 minutes.
- Stir in lemon juice and fresh cilantro.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 2g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.