Just when I had decided that soup weather was out of here. My just recovering throat wanted something hot/spicy and soothing.
I have made this soup with rice as well. Though I would not recommend white rice. Brown rice, pink rice or black rice - any rice that does not mush too quickly will work. This time I decided to use buckwheat. Buckwheat is much lighter than rice and nutty as well.
|Saute the onions, garlic and ginger. Add in the tomatoes and saute till the tomatoes are mushy.|
|If using buckwheat groats, toast it first.|
|Add the chicken broth, bring it to a boil. Add in the black beans followed by the toasted buckwheat.|
Black Beans with Buckwheat - Hearty Soup
Preparation Time:20 minutes + overnight soaking
Cooking Time:20-30 minutes
- 2 cups of dried black turtle beans soaked overnight (soaks to about 4 cups)
- 3/4 cup of buckwheat groats
- 1/2 red onion chopped
- 4 garlic cloves chopped fine
- 2 tsp of grated ginger
- 1 cup of crushed tomatoes
- 1/2 tsp of cumin powder
- 1/2 tbsp of red chili powder
- 1-2 tsp of black pepper
- 4 cups of chicken broth of vegetable broth for a vegan version
- salt to taste
- 2 tsp of olive oil
- Cook the black beans till soft. I used a pressure cooker.
- Heat a stock pot or Dutch Oven and heat the oil and when hot add the chopped onions. Saute till it is translucent. Add in the garlic and ginger and saute for a minute more.
- Add in the cumin and red chili powder.
- Add in the tomatoes and let them saute and turn mushy, about 3-4 minutes.
- Meanwhile toast the buckwheat till they are nice and toasted, the buckwheat will start to change color. If using kasha which pre-toasted buckwheat, no need to toast.
- Once the tomatoes are nice and mushy add in the chicken broth and bring it to a boil. Add in the cooked black beans and the buckwheat.
- Let it simmer on medium high heat till the buckwheat is nice and soft. Add salt. By this time most of the liquid should be absorbed. Turn off the heat.
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