Buckwheat Black Bean Soup

Second time making this recipe from Vegetarian Times, Oct. 2010. I made it originally because I had kasha in the house, and frankly didn't know what to do with it! It's one of those foods that I bought on a whim (I was feeling particularly Polish that day, I suppose, and was surprised to find it in the 'ethnic' aisle of a discount grocery store in downtown Kingston). I like the recipe because, duh, soup is good in the fall, but also because kasha can be a bit overwhelming - but in this recipe there's only 1/4 cup, so it doesn't overpower.

First in the pot - onion and green pepper. The recipe calls for three cloves of garlic, but I generally double garlic in most recipes - especially veggie soups. More flavour and antibacterial properties! I put in about five cloves of varying sizes. Threw the kasha and chili powder (probably closer to 1 Tbsp, doesn't 1 tsp sound small?) to toast those a bit.

Did I mention this recipe is ridiculously easy? The next step is to toss in the rest of the ingredients - stock and water, black beans, corn, diced carrot (recipe calls for grated - whatever), bay leaves, and salt and pepper. Easy. Winter soup recipes, how I've missed you!

Of course, for most soups, the greatness is in the toppings. This Southwestern soup gets lime juice and cilantro - lots and lots of cilantro. Tastes like soap? I don't think so, my friend, I think you are crazy.