Appetizers / Soups / Salads

Beets, Buckwheat and Black Bean Soup is for Soup.

Beets, Buckwheat and Black Bean Soup takes 45 minutes to prepare.

Beets, Buckwheat and Black Bean Soup takes 90 minutes to cook.

Beets, Buckwheat and Black Bean Soup makes 10 servings.

The ingredients for Beets, Buckwheat and Black Bean Soup are:

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

Here is how you make Beets, Buckwheat and Black Bean Soup:

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 servingsNumber of Servings: 10.0Recipe submitted by SparkPeople user NORTHWOODSLUNA.

The nutritional information for Beets, Buckwheat and Black Bean Soup is:

• 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

The dietary needs meet for Beets, Buckwheat and Black Bean Soup is Vegan