Beets, Buckwheat & Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
0.25 tsp Pepper, black2.0 tsp Tarragon, ground0.5 tsp Salt1.0 1tsp Olive Oil1.0 cup, chopped Carrots, raw1.0 cup, diced Celery, raw3.0 clove Garlic1.0 cup, chopped Onions, raw8.0 cup (8 fl oz) Water, tap2.0 cup Beans, black2.0 tbsp Balsamic Vinegar5.0 serving beets, whole baby, (Golden Circle) 100g serving, approx 2.5 beets0.75 cup Buckwheat
In a nonstick soup pot sautee celery, carrots & onions for about 5 minutes . Add the garlic and tarragon, stir, saute another couple of minutes until fragrant. Add the buckwheat, sliced Beets and 8 cups of water bring to a boil, reduce heat to simmer for about an hour until all vegetables are tender. Then add the beans, salt, pepper and vinegar. Bring to a boil, reduce heat to simmer for 10 miues
Serving Size: 1 bowl, about 1 cup makes about 10 servings
Number of Servings: 10.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 10.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 138.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 291.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.4 g
- Protein: 6.4 g
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