Easy Beet Soup

  • Prep Time:
    20 minutes

  • Cook Time:
    40 minutes

  • Yield:
    6 cups

Ingredients

  • 2 1/2 cups R.W. Knudsen Family® Organic Beet Juice Blend
  • 2 1/2 cups water
  • 3 cups chopped green cabbage
  • 1 medium russet potato peeled and diced
  • 1 carrot, peeled and thinly sliced
  • 1 rib celery, thinly sliced
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 3/4 cup sour cream, at room temperature
  • Fresh dill, for garnish

Directions

  1. COMBINE beet juice, water, cabbage, potato, carrot, celery, onion, salt, garlic, peppe, and bay leaf in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, 35 minutes or until vegetables are very tender.
  2. REMOVE and discard bay leaf.
  3. PROCESS soup mixture, in two batches, in blender container until smooth. Pour into large saucepan.
  4. WHISK in sour cream until blended. Heat through. Garnish with dill.

Nutritional Information

*Percent Daily Values are based on a 2,000 calorie diet.

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