Kasha Tomato Soup

1. 1

   Heat oil in a stockpot or large saucpan over medium heat.

2. 2

   Add onions, carrots, and celery.

3. 3

   Sautee until onions are translucent and begining to turn golden, about 10 minutes.

4. 4

   Add tomatoes, bay leaves, and water/stock.

5. 5

   Bring boil, then reduce to low heat, cover and simmer 40 minutes.

6. 6

   Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.

7. 7

   Remove and discard bay leaves before serving.

No additional tips available.