Colorful & Nutritious Beet Soup

Beets are the way to go if you want naturally colorful food that supplies a powerhouse of nutrients. In addition to making the greens into a salad, you can use the bulb in a variety of creative ways. Roasted, steamed, baked, boiled, or freshly grated, all provide excellent ways to enjoy this sweet and succulent veggie.

If you are looking for a quick, easy, and tasty way to enjoy these delectable root vegetables, consider making a batch of some homemade soup. While being short on time in the kitchen the other day, I conveniently and quickly put a variety of fresh veggies into a pot and came out with this welcoming dish....Hope you enjoy it as much as I do!

8 cups water
1 large beet root, peeled and cut
1 small onion, cut
1/4 cup mushrooms, sliced
1-2 medium carrots, peeled and sliced
1 small stalk broccoli, peeled and sliced
1 cup cabbage, sliced
1 garlic clove, diced or 1 T minced garlic
1 T Italian seasoning

Add water to large dutch oven or stock pot. Add remaining ingredients. Put pan onto stovetop burner. Cook at medium temperature until all veggies are poked done with a fork or knive. Stir to evenly distribute ingredients throughout cooking span. Reduce heat if ingredients begin to boil over. 

Serve with wholegrain crackers or bread. 

Store leftovers in airtight container in refrigerator. 

Find interesting? Kindly share...


 

Simple, Tasty Beet Soup

It's the root vegetable season and beets are one of the most overlooked foods around. It's such a shame, too. They provide a fantastic sweet taste and contain a wealth of nutrients. Anyways...here's a quick and easy way to enjoy these delectables.

1 medium beet, peeled and sliced
1 small onion, cubed
1-2 garlic cloves, minced
1 medium carrot, peeled and sliced
1 slice green or red cabbage
3 cups water
1/2 teaspoon Italian seasoning

Place all ingredients into either a crockpot or stovetop pan. For crockpots, cover and cook over high heat for 3-4 hours. For stovetop cooking, cover and cook over medium heat until veggies poke done.

Serve while warm with some wholegrain crackers or bread.

Store leftovers in airtight container and refrigerator. It can also be frozen for future use.