Black Bean Buckwheat Soup

1 tablespoon olive oil

3/4 cup chopped onion

3/4 cup chopped red bell pepper

1 tablespoon minced garlic (3 cloves)

1/4 cup kasha or buckwheat groats

1 teaspoon chili powder

2 cups low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup grated carrots

1 cup corn kernels (fresh, frozen, or canned)

1 bay leaf

1/4 cup chopped cilantro

2 tablespoons lime juice

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1. Heat oil in saucepan over medium heat. Add onion and bell pepper; saute five minutes. 2. Add garlic, kasha, and chili powder and saute three minutes. 3. Stir in broth, beans, carrots, corn, bay leaf, and two cups of water. Season with salt and pepper. 4. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until kasha is tender. 5. Stir in cilantro (I left it out because I think it tastes like soap!) and lime juice.

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image and recipe from vegetarian times