Ingredients
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1 tablespoon olive oil
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1 medium onion, finely diced
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1 (14 ounce) can crushed tomatoes
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1/4 cup roasted whole buckwheat groats, rinsed and drained (kasha)
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1/2 cup dry red wine
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1 (14 1/2 ounce) can vegetable broth
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0.5 (15 ounce) can kidney beans
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1/4 bunch cilantro, rinsed and tied with string
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1 bay leaf
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1/2 cup sliced mushrooms
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1 teaspoon salt
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1/2 cup sour cream
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2 scallions, finely chopped
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1/2 cup shredded cheddar cheese
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1 garlic clove, minced
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1/4 medium green bell pepper, finely diced
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic, bell pepper, and tomatoes. Cover and cook 5 minutes. Add kasha, wine, and broth. Stir to blend. Cook, covered, 5 minutes. Add kidney beans, chili powder, cumin, cilantro, and bay leaf. Cover and cook over medium-low heat for 40 minutes.
- Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
- Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.