|1 cup||diced carrots|
|1 cup||diced celery|
|1 cup||diced cabbage|
|8 cup||chicken or beef stock|
|1||egg, slightly beaten|
|1 pkg.||frozen sting beans, cooked|
|1 pkg.||frozen peas, cooked|
In a large heavy pot, melt butter and sautee carrots, celery, cabbage, onion and salt, stirring until vegetables are soft. Add stock and tomatoes with liquid. Cook for 30 minutes, covered.
In a separate pan, combine kasha and egg, cook over low heat stirring until Kasha is dry.
Once the soup has cooked, add kasha mixture and cook 15 minutes longer. Add cooked beans and peas and simmer soup 10 minutes longer. Adjust seasonings to taste.