Beets, Buckwheat & Black Bean Soup

Beets, Buckwheat & Black Bean Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Beets, Buckwheat & Black Bean Soup calories by ingredient


Introduction

Easy change of pace soup. Easy change of pace soup.
Number of Servings: 10

Ingredients

    0.25 tsp Pepper, black
    2.0 tsp Tarragon, ground
    0.5 tsp Salt
    1.0 1tsp Olive Oil
    1.0 cup, chopped Carrots, raw
    1.0 cup, diced Celery, raw
    3.0 clove Garlic
    1.0 cup, chopped Onions, raw
    8.0 cup (8 fl oz) Water, tap
    2.0 cup Beans, black
    2.0 tbsp Balsamic Vinegar
    5.0 serving beets, whole baby, (Golden Circle) 100g serving, approx 2.5 beets
    0.75 cup Buckwheat

Directions

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.