To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :
 

Kasha vegetable soup à la Russe

Preparation time: 18 minutes
Cooking time: 55–65 minutes

6 cups fat-free, low-sodium chicken broth
1 can (15 ounces) tomatoes, no salt added
1 cup coarsely chopped celery
1 cup sliced onions
1 cup coarsely chopped carrots
1 1/2 cups sliced green cabbage
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 cup frozen, thawed green peas
1/2 cup kasha

In a large pot, add chicken broth, canned tomatoes, celery, onions, carrots, cabbage, garlic, black pepper, and bay leaves. Place on high heat and cover. When mixture comes to a boil, reduce heat to low and simmer for 30–40 minutes until vegetables are tender. Add green peas, cover and cook an additional 10 minutes. Add kasha, cover and cook an additional 5 minutes. Uncover and stir, checking to make sure adequate moisture is in pot. Add water, if necessary, to bring total volume of soup to 8 cups. Cover pot and cook an additional 5 minutes. Remove bay leaves and serve immediately.

Yield: 8 cups
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 98
  Carbohydrate: 20 g
  Protein: 4 g
  Fat: <1 g
  Saturated fat: <1 g
  Sodium: 106 mg
  Fiber: 3 g
 
  Exchanges per serving: 1 starch, 1 vegetable
  Carbohydrate choices: 1 1/2

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.