A wonderfully hearty, any-season soup!
2 c. sliced or chopped, peeled potato (bite sized)
1 1/2 c. sliced or chopped, peeled beets (bite sized)
4 c. vegetable stock
2 Tbsp. butter
1/2 c. chopped onion
1 celery stalk, chopped
2 carrots, peeled and chopped
2-3 c. shredded red or green cabbage
1 can white beans, such as cannellini, rinsed and drained
Salt and pepper
1/4 tsp. dill weed, or 1-2 tsp. fresh dill
1 Tbsp. unfiltered apple cider vinegar
1 Tbsp. honey
1 c. tomato puree
A large handful or two of rough-chopped beet greens, optional
Sour cream, dill, and chopped fresh tomatoes for optional garnish
In a soup pot, simmer potatoes and beets in the vegetable stock until they are firm-tender. Remove with a slotted spoon; do not drain the stock; set aside.
Saute onions in the butter in a large skillet until beginning to soften. Add celery, carrots, and cabbage and saute another 2-3 minutes. Using a spatula, gently stir sautéed vegetables into the reserved stock and cook until they are firm-tender, about 7-10 minutes.
Add beans, potatoes and beets to the soup pot. Season with salt, pepper, and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat, and simmer until flavors meld, and vegetables are tender. Add beet greens (if using) in the last 1-2 minutes, so they are just wilted. Garnish with a dollop of sour cream, a sprinkle of dill, and some chopped fresh tomatoes.
Recipe created or adapted by Liz Talley, Urban Graze
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