• Beet Vegetable Soup




     2 tbsp


     2 cloves





     8 cups


     1 tsp

     1 tsp

     1 tsp

     2 cups

     1/3 cup

    1 tbsp

    small beets

    canola oil

    vidalia onion, chopped

    garlic, minced

    medium potatoes, cubed

    stalks celery, chopped

    carrots, chopped

    small cabbage, shredded

    vegetable stock

    bay leaf

    caraway seeds

    dried basil

    dried sage

    frozen lima beans

    fresh parsley, chopped

    apple cider vinegar


     1. Cut beets into 1 inch pieces and cook in pot of boiling water until tender, remove from water and set aside

     2. In a large stock pot, over medium heat add oil, onion and garlic; saute for 3 minutes

     3. Add potatoes, celery, carrots and cabbage and saute for 1 minute

     4. Add stock, bay leaf, caraway seeds, basil and sage and bring to a boil

     5. Reduce to simmer and cover and cook for about 15 mintues

     6. Remove bay leaf, add lima beans, half of parsley. vinegar and beets and bring to a boil

     7. Reduce to simmer and cook for about 10 minutes

     8. Serve with remaining parsley on top