Kasha Soup Recipe

Name: Kasha Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece kombu; 4 cups water; 1 cup diced onions; 1/2 cup diced carrots; 1/2 cup shredded green cabbage; 1/2 cup diced potatoes; 1/2 cup sliced mushrooms; 1 tbsp. plain sesame oil; 2 tsp. garlic powder; 1 tsp. dried basil; 1/2 cup kasha; 1/2 cup frozen lima beans; 1/2 cup sauerkraut; pressed dry; 1-1/2 tsp. miso

Servings: persons

1 piece kombu
4 cups water
1 cup diced onions
1/2 cup diced carrots
1/2 cup shredded green cabbage
1/2 cup diced potatoes
1/2 cup sliced mushrooms
1 tbsp. plain sesame oil
2 tsp. garlic powder
1 tsp. dried basil
1/2 cup kasha
1/2 cup frozen lima beans
1/2 cup sauerkraut; pressed dry
1-1/2 tsp. miso

1
Place kombu in water for 10 minutes to reconstitute it.
2
Remove kombu, chop and set aside, reserving water.
3
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.
4
Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.
5
Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.
6
Simmer until beans and kasha are cooked, about 8 minutes.
7
Serve hot.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 piece kombu, 4 cups water, 1 cup diced onions, 1/2 cup diced carrots, and more.

Yes, Kasha Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kasha Soup

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