Baked Beet Soup
Peel 4 medium beets and cut into 1/2-inch pieces.
Toss in baggy with 1 tablespoon olive oil, 1
teaspoon salt, pepper, tumeric, onion powder, garlic salt to taste. Pour on a baking sheet. Roast at 450
degrees F, stirring once or twice, until tender, 35 minutes.
Meanwhile:
Saute ½ cup chopped onion, 1 clove garlic minced,
and ½ cup celery thinly sliced.
½ cup diced carrots
add 2 cups vegetable broth
simmer while chopping cabbage.
Add 1 cup cabbage chopped
Add roasted beets.
1 can (1 ½ cup) Simple Truth Organic Tri-bean blend,
drained
Simmer until cabbage is starting to get soft.
No comments:
Post a Comment