Serves: 5
Total Calories: 77
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.
Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.
Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.
Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.
This Kasha Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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