I finally settled on a slightly modified version of Johanna's Beetroot Soup. This is quite possibly one of the healthiest vegetable soups I have ever eaten. It's packed full of healthy root vegetables, filled out with some plump red kidney beans, and the watery broth is a perfect base for all of the chunky veggies. Once you finish assembling the ingredients, it's a very easy and trouble free soup to make. Johanna served hers for a summer meal, but it is equally satisfying for those of us enduring a brutally long and cold winter. If you haven't checked out Johanna's site, I highly recommend that you do. Readers are treated to thoughtful writing, mouthwatering photographs and a frequent selection of delicious vegetarian recipes. Even if you aren't a vegetarian, you are sure to enjoy Johanna's varied assortment of culinary offerings.
And while we are on the subject of soups, I will be crowning the winner of February's No Crouton's Required soup challenge this weekend. It's not too late to vote for your favorite soup. Holler will be hosting next month's event. The theme will also be announced this weekend.
Beetroot Soup with Kidney Beans
2 tablespoons of olive oil
2 onions, chopped
2 - 4 cloves of garlic, minced
1 large carrot, diced
1 large turnip, diced
2 stalks of celery, chopped
2 largish beets, peeled and chopped
2 teaspoons of fresh thyme
8 - 10 cups of vegetable broth or water
sea salt and freshly cracked black pepper to taste
1 - 2 teaspoons of fresh dill
2 large potatoes, diced
6 mushrooms, roughly chopped
1 1/2 cups of red cabbage, cut into strips
1 1/2 cup of cooked kidney beans
2 jalapeno peppers, finely chopped
2 tablespoons of balsamic vinegar
yogurt and fresh dill for garnishing
In a large pot, heat the oil over medium heat. When hot, stir and fry the onion until softened. Add the garlic, carrot, turnip, celery, beets, thyme, broth or water and salt. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30 minutes.
Now add the potatoes, cabbage, beans, mushrooms, jalapeno pepper, black pepper and dill. Simmer for another 20 minutes, or until the vegetables are tender. Stir in the vinegar and serve with a dollop of yogurt and sprinkle with fresh dill if desired. Serve with crusty bread for a satisfying meal.
Serves 10 - 12.