Beet And Vegetable Soup Recipes

BEET GREENS VEGETABLE SOUP

Steps:

• In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
• Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
• Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

BEET AND VEGETABLE SOUP

Steps:

• Saute onions and garlic in oil until soft but not brown , over low heat.
• Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
• Saute until vegetables have released their liquid, dried and start to turn golden.
• This takes about 20 minutes.
• Add stock and tomatoes with their juice and bring to a boil.
• Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
• Add orange zest and juice and remaining dill.
• Season to taste.

BEET GREENS VEGETABLE SOUP RECIPE

Steps:

• Prepare beet tops: Cut beetroot from the stem. Cut the beet greens from the stems and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry.
• Prepare and simmer soup: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
• Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in beet greens. Add red pepper flakes and more salt and pepper to taste.
• Slow cooker instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in beet leaves and season to taste before serving.
• Pressure cooker instructions: Add the oil, onion, celery, and carrots to the pot and, using sauté setting, cook until vegetables begin to soften. Then add the beans, bay leaves, broth, salt, and pepper, and cook on the high pressure soup setting for 10 minutes. Remove lid carefully, stir in the beet greens, and season before serving.

BEET GREENS SOUP

Steps:

• Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
• Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
• Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens; saute until wilted, about 5 minutes.
• Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender; add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
• Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.

ROASTED BEET, CRAB AND VEGETABLE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
• Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

BEET AND CABBAGE SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.
• Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.

GINGERY BEET SOUP

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
• Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.

CHUNKY BEET, POTATO AND BEEF SOUP

Steps:

• In a large saucepan, heat the oil over moderate heat.
• Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
• Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
• Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
• Add the beef and cook for three minutes or until just cooked through.
• Serve topped with a dollop of sour cream.