This soups has very delicate flavor, yet is hearty enough to stand as it’s own meal with a little crusty bread!!!
2 Tbsp. olive oil
1 large onion, diced (about 1 cup)
½ red bell pepper, diced
2 medium carrots, diced (about 1 cups)
3 medium potatoes, diced to ½ inch cubes
1medium beet –grated
2 cups shredded cabbage
7 cups Chicken Broth
1 can (about 15 oz.) white beans, rinsed and drained
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
½ lemon juice
1/3 tsp. black pepper
Salt to taste
Sour cream (optional)
Heat the oil in a pot over medium heat. Add the onions, carrots, bell pepper, cook for 2-3 minutes, add beets, potatoes and cabbage, mix and cook for another 3-4 minutes or until the vegetables are tender.
Add the broth and beans, heat to a boil. Reduce the heat to medium-low and cook for 20 minutes
Stir in the lemon juice, dill and parsley and heat through. Season to taste.
Serve with sour cream.
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