1/2 cup buckwheat groats
7 oz can white kidney beans
14 oz crushed tomato
1/2 cup white wine
2 cup vegetable broth
1 small bell pepper, diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon minced chili
1 teaspoon cumin
1 bay leaf
1 teaspoon salt
In a large soup pot heat oil and sauté onions. Add garlic, bell pepper and tomatoes. Cook 5 minutes.
Now add rinsed and drained buckwheat, broth, wine, beans, bay leaf, chili, cumin.
Cook covered on low for 30 minutes. Serve hot with grated soy cheese or sour cream.