INGREDIENTS

1. 1tablespoonvegetable oil
2. 2cupsonions, chopped
3. 1cupcarrots, chopped
4. 1cupcelery, chopped
5. 1 (32 ounce)cantomatoes, chopped, undrained
6. 2bay leaves
7. salt and pepper, to taste
8. 4 1/2cupswateror vegetable stock
9. 1/2cupdried kasha, uncooked

DIRECTIONS

1. Heat oil in a stockpot or large saucpan over medium heat.
2. Add onions, carrots, and celery.
3. Sautee until onions are translucent and begining to turn golden, about 10 minutes.
4. Add tomatoes, bay leaves, and water/stock.
5. Bring boil, then reduce to low heat, cover and simmer 40 minutes.
6. Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
7. Remove and discard bay leaves before serving.