Beef and Buckwheat Soup

Beef and Buckwheat Soup (500x334)Soups are an ideal meal in many respects.

#1. Easy. Chop, throw in the pot, cook at a simmer. The end.

#2. Healthy. Now, obviously, some soups are just oozing with calories, but most soups are on the healthier side.

#3. Hearty and Filling or Light and Refreshing, depending on what you’re going for. Nothing is as delicious and comforting as a warm bowl of soup with some Homemade Bread, especially if the bread is still warm too:).

#4. Cook once, eat twice. Cook up a pot and you won’t have to cook the next day.

Have I convinced you yet? Soup and I are great friends. If I haven’t made soup AT LEAST once a week, I really start to crave it. Most of the time, I make 2 types of soup in any given week.

This soup is a surprising combination of both characteristics of #3. Is it possible to have a hearty, comforting soup that is light and refreshing? You’re looking at one right now. Because of my digestive issues, I tend to lean toward healthier food options and I couldn’t be happier than when I’m eating healthy food. I don’t need my nutrition training of Nursing to figure out if something is healthy or not, my body has very strong opinions and will let me know right away.

The beef, potatoes and buckwheat will definitely fill you up, but you’ll still feel great after eating it, since you’re sipping on a very light broth, with lots of veggies and of course, tons of flavor too. 

Ingredients:

3/4 – 1 lb beef, chuck (boneless, cut into 1 inch cubes)

2 dry bay leaves

5-7 whole black pepper corns

1 Tablespoon butter or oil

1 onion, chopped

3 carrots, chopped

2 celery stalks, sliced

3 garlic cloves, minced

1-3 thyme sprigs

3 potatoes, peeled and chopped

10 cups chicken broth

1/4 – 1/2 cup white wine, optional

1 cup buckwheat

2 Tablespoons fresh parsley, minced, to garnish soup

Prep all your ingredients. IMG_8490 (500x334)Place the chunks of beef in a small pot and fill it with water, just enough to cover the beef. Add the bay leaves and pepper corns. Bring it to a boil. Season with salt. Simmer the beef, covered, until the beef is tender, 1 -1 1/2 hours. IMG_8491 (500x334)Meanwhile, in a large pot, melt the butter or heat the oil until it’s hot and add the onion, carrots, celery, garlic and thyme. Season with salt and pepper and cook for about 7 minutes, until the vegetables have softened, on medium heat.  IMG_8503 (500x334)Add the potatoes, chicken broth, (I also added a splash of white wine) and buckwheat. IMG_8509 (500x334)

IMG_8511 (500x334)

IMG_8513 (500x334)Bring to a boil. Season with salt and pepper.

Cook the soup for another 20-25 minutes, until the potatoes and buckwheat are cooked through. Discard the thyme sprigs.

When the beef is tender, strain the broth through a fine mesh sieve lined with a paper towel or cheesecloth, discard the bay leaves and peppercorns and add the beef and the broth it was cooking in to the soup. Garnish with fresh parsley.Beef and Buckwheat Soup (2) (500x334)

Beef and Buckwheat Soup
 
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Author:
Recipe type: Soups
Serves: 8-10
Ingredients
  • ¾ - 1 lb beef, chuck (boneless, cut into 1 inch cubes)
  • 2 dry bay leaves
  • 5-7 whole black pepper corns
  • 1 Tablespoon butter or oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1-3 thyme sprigs
  • 3 potatoes, peeled and chopped
  • 10 cups chicken broth
  • ¼ - ½ cup white wine, optional
  • 1 cup buckwheat
  • 2 Tablespoons fresh parsley, minced, to garnish soup
Instructions
  1. Prep all your ingredients.
  2. Place the chunks of beef in a small pot and fill it with water, just enough to cover the beef. Add the bay leaves and pepper corns. Bring it to a boil. Season with salt. Simmer the beef, covered, until the beef is tender, 1 -1½ hours.
  3. Meanwhile, in a large pot, melt the butter or heat the oil until it's hot and add the onion, carrots, celery, garlic and thyme. Season with salt and pepper and cook for about 7 minutes, until the vegetables have softened, on medium heat.
  4. Add the potatoes, chicken broth, (I also added a splash of white wine) and buckwheat. Bring to a boil. Season with salt and pepper.
  5. Cook the soup for another 20-25 minutes, until the potatoes and buckwheat are cooked through. Discard the thyme sprigs.
  6. When the beef is tender, strain the broth through a fine mesh sieve lined with a paper towel or cheesecloth, discard the bay leaves and peppercorns and add the beef and the broth it was cooking in to the soup. Garnish with fresh parsley.

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