No meat, No wheat

Kasha and Black Bean Soup

bbkashasoupKasha and beans make a terrific soup. I suspected I would like it, and make a huge pot. But you might want to halve the following recipe if you want a smaller amount. I was so glad I made a lot, as we loved it, and were delighted to eat it all week, or as long as it lasted. The leftovers reheat well. While the flavors blend well together, you can still taste each of the individual ingredients. My husband loved this soup, too. I never thought of putting kasha in soup, but I saw this idea on a package of kasha and had to try it. Use the whole grain kasha, rather than the finer texture, as it holds up better, without becoming gummy or mushy, when cooked. I played around with the ingredients and amounts and came up with my very own creation. I prefer black beans, but any chick peas, pinto beans, or kidney beans also work. The first time I was making this, I didn’t realize that I was out of cilantro and lime juice, so I used the frozen cilantro cubes and key lime juice from a jar I had in the fridge. It still worked out and the soup was amazing. I hope you will enjoy this soup as much as we did. Betayavon! Enjoy!



Kasha and Black Bean Soup


  • 1 T. olive oil
  • 1 cup chopped onion
  • 1 cup chopped yellow pepper
  • 6 cloves garlic, minced (2 Tbs.)
  • 1/2 cup buckwheat groats=kasha (use the coarse or whole granulation)
  • 2 tsps. chili powder
  • 4 cups low sodium vegetable broth
  • 3 cups cooked black beans, or 2  15- oz. cans black beans, rinsed and drained. [Optional: Use white beans or pink beans instead]
  • 2 cups grated carrots (I grated mine in the food processor)
  • 2 cups fresh or frozen corn (naturally fresh is better)
  • 2 bay leaves
  • 4 cups of water
  • 1/2 cup chopped  cilantro
  • 3 Tbs. lime juice


  • Large Soup pot with tight fitting lid (Cast iron is best, if you have it)
  • Large spoon for stirring
  • Ladle for serving
  • Measuring cups and spoons
  • Food processor to grate carrots
  • Sharp knife to remove corn from cobs

bbkasha(add carrots and corn)


Sauté onion and pepper in oil for 8-10 minutes, or until soft. Add garlic, kasha (buckwheat groats), and chili powder, and sauté 5 minutes more. Stir in broth, beans,  carrots, corn, and bay leaf, and 2 cups of water, and season with salt and pepper. Cover, and bring to a boil. Lower light and allow to simmer for 30 minutes, until buckwheat is tender, and the flavors have blended. Stir in cilantro and lime juice.

black bean and kasha soup in a bowl

Comments on: "Kasha and Black Bean Soup" (2)

  1. Yum


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