Vegetarian

Vegan Russian Buckwheat Soup is for Dinner.

Vegan Russian Buckwheat Soup takes 20 minutes to prepare.

Vegan Russian Buckwheat Soup takes 20 minutes to cook.

Vegan Russian Buckwheat Soup makes 8 servings.

The ingredients for Vegan Russian Buckwheat Soup are:

1.3 cup Buckwheat
10 tsp Better than Bouillon Vegetable Base (by BEATRICEBUNNY)
10 cup (8 fl oz) Water, tap
2 medium (2-1/2" dia) Onions, raw
2 cup, chopped Carrots, raw
2 cup, pieces or slices Mushrooms, fresh
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 tsp Garlic powder
4 sprigs Dill weed, fresh
2 cup Beans, navy
3 tbsp Extra Virgin Olive Oil
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)

Here is how you make Vegan Russian Buckwheat Soup:

Chop all veggies into cubes. Saute in olive oil and garlic powder, start with onion, add carrots, then mushrooms. Heat water and Better than bouilion to make broth seperatley. Then add potatoes vegetable broth and bay leaved and navy beans. In a separate pot cook buckwheat according to directions. Lightly Boil soup until potatoes are done, 10-15 min. Once finished add 1/4 cup of buckwheat per bowl of soup and fresh dill to top. Store buckwheat (left overs) separate from soup to prevent it from becoming soggy. Add just prior to serving.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user AMAKITRIN1.

The nutritional information for Vegan Russian Buckwheat Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 282.6

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 925.9 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 10.9 g
• Protein: 10.8 g

The dietary needs meet for Vegan Russian Buckwheat Soup is Vegan