Ingredients and Weight:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 large cloves garlic, minced
- 2 medium zucchini, diced (about 4 cups)
- 1 cup uncooked dried buckwheat groats
- 5 cups low-sodium chicken broth or vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: 1 jalapeño pepper, seeded and minced, for spicy heat
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat the olive oil in an Instant Pot using the "Sauté" function.
- Add the onion and garlic and cook until softened, about 3 minutes.
- Stir in the zucchini and cook until starting to soften, about 2 minutes.
- Add the buckwheat, broth, beans, corn, and jalapeño (if using). Season with salt and pepper to taste.
- Stir well and secure the lid. Set the Instant Pot to "Manual" or "Pressure Cook" on high pressure.
- Cook for 20 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Stir in the cilantro and adjust seasonings as needed.
Nutritional Information:
Per serving (1 cup):
- Calories: 200
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
Dish Characteristics:
- Rich, creamy, and flavorful
- Hearty and filling
- Packed with vegetables, legumes, and whole grains
- Easy to make and perfect for a quick weeknight meal
User Comments:
- "This soup was absolutely delicious! It was so easy to make and had the perfect balance of flavors."
- "I love the creamy texture from the buckwheat. It made for a really unique and comforting soup."
- "I added some leftover chicken to this soup, and it took it to the next level. It's now one of my favorite comfort foods."
Special Precautions and Tips:
- Be sure to rinse the beans thoroughly before adding them to the soup.
- If you don't have an Instant Pot, you can make this soup on the stovetop in a Dutch oven or large saucepan. Just simmer for 30-35 minutes, or until the buckwheat is tender.
