Hey Everyone,
Here is a great fall recipe to warm you up. You can always use vegetable stock for the base if you like more flavor, but this recipe is great with just water. Adding the fresh herbs and the vinegar at the end really balances it out. Happy cooking!
- 1 onion, chopped
- 3 carrots, shredded
- 4 Beets, peeled and shredded
- 3 red potatoes, diced
- 2 stalks celery, diced
- ½ yellow bell pepper, diced
- 4 cups shredded cabbage
- 2 t salt
- 3 Tbs olive oil
- 2 t. chopped garlic
- 2 t. oregano
- 2 Bay leaves
- 1 can organic cannellini beans, drained
- 1 jar organic tomato sauce
- 10 cups water
- 1 can organic diced tomatoes
- ½ t. pepper
- ½ t. red pepper flakes
- 1 cup fresh chopped dill
- ½ cup chopped fresh parsley
- 2 cups broccoli florets
- juice of 1 lemon
- 3 Tbs. apple cider vinegar
- sour cream (optional for serving)
- Bring 10 cups of water to a boil in a large stock pot.
- Meanwhile, sauté the onions in olive oil for 5 minutes.
- Add the celery and potatoes, and cook for 5 more minutes.
- Add all, but ½ cup, of the shredded beets, and the carrots, along with the garlic, and cook for a few more minutes, until softened.
- Add the sautéed vegetables to the pot of boiling water, along with the bay leaf, oregano, yellow pepper and cabbage. Add cannellini beans, tomato sauce, canned tomatoes and herbs.
- Lower heat and simmer for 40 minutes.
- Add broccoli and cook for 5 more minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, or dill.
- Add the remaining ½ cup of shredded beets, fresh lemon juice, and Apple cider Vinegar right before serving. Serve with a dollop of sour cream, if desired.
Step-By-Step Instructions
Bring 10 cups of water to a boil in a large stock pot.
Meanwhile, sauté the onions in olive oil for 5 minutes.
Add the celery and potatoes, and cook for 5 more minutes.
Add all, but ½ cup, of the shredded beets, and the carrots, along with the garlic, and cook for a few more minutes, until softened.
Add the sautéed vegetables to the pot of boiling water, along with the bay leaf, oregano, yellow pepper and cabbage. Add cannellini beans, tomato sauce, canned tomatoes and herbs.
Lower heat and simmer for 40 minutes.
Add broccoli and cook for 5 more minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, or dill.
Add the remaining ½ cup of shredded beets, fresh lemon juice, and Apple cider Vinegar right before serving. Serve with a dollop of sour cream, if desired.
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