UnlockFood.ca
Français

My Grandma’s Beet Soup

Makes 2.75 L (11 cups)

Preparation Time: 20 min
Cooking Time: 35 min

2009 Kids Recipe Challenge winning recipe – 2nd place!

Ingredients

1 tbsp vegetable oil 15 mL
1  onion, chopped 1 
2  cloves garlic, minced 2 
1 lb 3 large beets, peeled and chopped 500 g
3  carrots, peeled and chopped 3 
6 cups water or sodium reduced vegetable broth 1.5 L
2 cups shredded green cabbage 500 mL
2  stalks celery, diced 2 
2 cups tomato juice 500 mL
14 oz 1 can navy beans, drained and rinsed 398 mL
2 tbsp fresh lemon juice 25 mL
1 tsp dried dill weed (or 15 mL / 1 tbsp chopped fresh dill) 5 mL
½ tsp salt 2 mL
¼ tsp pepper 1 mL
1 tbsp sour cream 15 mL
This soup is best served the next day, packed in a thermos for lunch. Serve it up with whole grain or rye bread and a glass of milk.

Instructions

Step 1
In a large soup pot, heat oil over medium heat and cook onions and garlic for about 3 minutes or until softened.

Step 2
Add beets, carrots and water and bring to a boil. Reduce heat and simmer for about 10 minutes or until beets are almost tender.

Step 3
Add cabbage and celery and simmer for about 15 minutes or until vegetables are tender.

Step 4
Add tomato juice, beans and lemon juice and cook, stirring for about 5 minutes or until heated through.

Step 5
Stir in dill, salt and pepper.

Step 6
Swirl about 15 mL (1 tbsp) of light sour cream in each bowl of soup when serving to help cool the soup and create a cool pink colour.

Tips

Chopping the vegetables offers up a chunky soup. Adrian’s grandmother likes to julienne her vegetables, which means to cut the vegetables into thin matchstick pieces. With the help of an adult you can prepare the vegetables just like his grandmother.
Substitute 500 mL (2 cups) of bagged coleslaw mix for the cabbage.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 cup
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 75
Fat / Lipides 2 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 435 mg
Carbohydrates / Glucides 28 g
Fiber / Fibres
Sugars / Sucres
Protein Protéines 3 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Contributor
Adrian, from Stoney Creek, says that this soup reminds him of his grandma. 
Recipe courtesy of EatRight Ontario at www.eatrightontario.ca. 

Egg and Avocado Casserole

Kale Barley Salad with Maple Vinaigrette