Kasha Tomato Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 cups onions, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 (32 ounce) can tomatoes, chopped, undrained
2 bay leaves
salt and pepper, to taste
4 1/2 cups water or 4 1/2 cups vegetable stock
1/2 cup dried kasha, uncooked

Preparation

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