Beet and Bean Soup - Vegetarian Borscht
A tasty vegetarian or vegan version of borscht that features beets, potatoes, dill and white beans. Serve with a hearty bread for a filling dinner .
Servings: 6
Calories: 192kcal
Ingredients
- 2 Tbsp canola oil
- 1 onion sliced or diced
- 2 cloves garlic chopped
- 2 carrots diced or sliced
- 2 stalks celery sliced
- 3-4 potatoes (white or red) diced
- 3 cups shredded cabbage (optional)
- 1 tsp dried oregano or thyme
- 2 tsp caraway or dill seed
- 1/4 cup tomato paste
- 6 cups veggie soup stock
- 2 cups water
- 2 Tbsp red wine or cider vinegar
- 1 bay leaf
- 3 small beets peeled and shredded
- 1 19 oz can white kidney beans (cannellini) drained and rinsed
- salt and pepper to taste
- 1/4 cup chopped fresh dill
Instructions
- In large pot, heat canola oil over medium high heat.
- Saute onion until clear. Add garlic and saute 1 minute.
- Add celery, carrots, potatoes, cabbage (if using), oregano and caraway seed. Stir in tomato paste and cook for 1 minute.
- Add soup stock, water, vinegar and bay leaf, scraping any bits off bottom of pot. Bring to boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Add fresh grated beets, white beans and salt and pepper. Cook for 5 minutes until tender and heated through.
- Add dill, taste and adjust seasoning as desired.
Notes
Customize as you wish! Add extra veggies according to cooking time. Root veggies with the carrots and greens like spinach, nettle or kale at the end with the shredded beets.
Like all good soups - leftovers taste even better! Store in fridge and eat within 4 days.
Yes you can freeze extras, just be aware that your potatoes may be a little crumbly.
Nutrition
Calories: 192kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Sodium: 1157mg | Fiber: 6g | Sugar: 10g | Iron: 2mg