Bought some fresh produce this weekend. I basically followed the owner around the garden as he asked me if I wanted beets, carrots, cabbage, onions, and other vegetables. The vegetables smelled wonderful on the 45 minute drive home. I decided a soup would be good to try. I googled a few beet recipes, then decided I would just throw something together. Lately, I've been trying to add more tumeric to my recipes since it's supposed to be good for you. Decided roasting the beets first would probably give them good flavor.
Peel 4 medium beets and cut into 1/2-inch pieces.Toss in baggy with 1 tablespoon olive oil and salt, pepper, tumeric, onion powder, garlic salt to taste. Toss around in the bag until well mixed. Pour onto a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, about 35 minutes.
Meanwhile:
In a sauce pan saute ½ cup chopped onion, 1 clove garlic minced, and ½ cup celery thinly sliced. Stir occasionally while dicing up carrots. Add 1/2 cup carrots. Saute a couple of minutes then add 2 cups vegetable broth. Simmer while chopping cabbage.
Add 1 cup chopped cabbage.Add roasted beets.1 can (1 ½ cup) Simple Truth Organic Tri-bean blend, drained.
Simmer until cabbage is starting to get soft.
Peel 4 medium beets and cut into 1/2-inch pieces.Toss in baggy with 1 tablespoon olive oil and salt, pepper, tumeric, onion powder, garlic salt to taste. Toss around in the bag until well mixed. Pour onto a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, about 35 minutes.
Meanwhile:
In a sauce pan saute ½ cup chopped onion, 1 clove garlic minced, and ½ cup celery thinly sliced. Stir occasionally while dicing up carrots. Add 1/2 cup carrots. Saute a couple of minutes then add 2 cups vegetable broth. Simmer while chopping cabbage.
Add 1 cup chopped cabbage.Add roasted beets.1 can (1 ½ cup) Simple Truth Organic Tri-bean blend, drained.
Simmer until cabbage is starting to get soft.
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