Appetizers / Soups / Salads

Beet Cabbage Soup is for Soup.

Beet Cabbage Soup takes several minutes to prepare.

Beet Cabbage Soup takes several minutes to cook.

Beet Cabbage Soup makes 4 servings.

The ingredients for Beet Cabbage Soup are:

Beet-Cabbage Vegan Soup
(Borscht ? very good hot or cold)
2 Tbl olive oil
2 med onions, diced (2 cups)
2 cups shredded cabbage (1/4 head)
1 14.5 oz can chopped tomatoes (or fresh tomatoes)
3 medium beets, peeled and diced (1/2 lb.)
1 medium carrot, cut into thin half-moons (1/2 cup)
1 medium potato cubed (1 cup or ? lb.)
1 ? cups cooked northern beans or white kidney beans (or 1 15-oz can)
6 cups vegetable stock (or substitute water & some konbu (Japan dried kelp) for flavor)
1 bay leaf
2 cups chopped beet greens, or Swiss chard, or any other leafy greens
2 Tbl mirin or sherry (I like the good brand with no corn syrup)
salt to taste
fresh ground pepper to taste
1 Tbl fresh lemon juice (optional)

Here is how you make Beet Cabbage Soup:

1. Warm olive oil in med-large pot; add onions and saut? 10 mins until soft and just startingto brown.2. Add cabbage and saut? 5 mins until soft and wilted.3. Add tomatoes, beets, carrots, potatoes, beans, vegetable stock and bay leaf.4. Cover and bring to a boil, then reduce heat to simmer, partially covered for 15 mins. oruntil potatoes are tender.5. Add beet greens (or other greens), mirin, salt and pepper and cook 5 mins.6. Taste test! Adjust salt, pepper & add lemon juice if desired.7. Serve hot or cold with dollop of dill sour cream(see recipe below for Vegan Dill Tofu Sour Cream)Number of Servings: 4Recipe submitted by SparkPeople user MERCYTHOMPSON.

The nutritional information for Beet Cabbage Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 353.2

• Total Fat: 8.2 g
• Cholesterol: 7.5 mg
• Sodium: 1,719.4 mg
• Total Carbs: 57.6 g
• Dietary Fiber: 11.7 g
• Protein: 14.7 g