10cups(2.5 L) reduced sodium vegetable or beef stock
1can(19 oz/540 mL) white beans (see tips), drained & rinsed (yields 2 cups/500 mL cooked beans)
1/2cup(125 mL) tomato juice
2Tbsp(30 mL) lemon juice
1tsp(5 mL) pepper
10dill sprigschopped OR 1 bunch parsley, chopped
sour creamfor garnish, optional
Directions
Heat 1 Tbsp (15 mL) oil on medium high heat. Sauté onion and garlic until golden and soft. Set aside.
In a large soup pot, sauté carrots, celery and cabbage in remaining 2 Tbsp (30 mL) oil for about 3 minutes. Add beets and stock and cook for about 1 hour or until beets are slightly tender.
Add onions and garlic, beans, tomato juice, lemon juice, black pepper and fresh dill or parsley and bring to a boil to heat through. Salt and pepper to taste.
Marvel at the deep red colour as you serve with a dollop of sour cream and additional chopped dill or parsley along with crusty bread.
tips
White beans include Great Northern, white kidney, cannellini and navy beans.
10cups(2.5 L) reduced sodium vegetable or beef stock
1can(19 oz/540 mL) white beans (see tips), drained & rinsed (yields 2 cups/500 mL cooked beans)
1/2cup(125 mL) tomato juice
2Tbsp(30 mL) lemon juice
1tsp(5 mL) pepper
10dill sprigs (chopped OR 1 bunch parsley, chopped)
sour cream (for garnish, optional)
1
Heat 1 Tbsp (15 mL) oil on medium high heat. Sauté onion and garlic until golden and soft. Set aside.
2
In a large soup pot, sauté carrots, celery and cabbage in remaining 2 Tbsp (30 mL) oil for about 3 minutes. Add beets and stock and cook for about 1 hour or until beets are slightly tender.
3
Add onions and garlic, beans, tomato juice, lemon juice, black pepper and fresh dill or parsley and bring to a boil to heat through. Salt and pepper to taste.
4
Marvel at the deep red colour as you serve with a dollop of sour cream and additional chopped dill or parsley along with crusty bread.
5
White beans include Great Northern, white kidney, cannellini and navy beans.
Great tasting soup!