Beet and Bean Borscht

Beet and Bean Borscht

Source: Pulse Canada

Yield: Makes 6 litres 24 Servings

Nutrition (1 cup (250 mL))

Calories 60 ;
Protein 3 g;
Fat 2 g;
Carbohydrates 8 g;
Sodium 357 mg;
Saturated Fat 0 g;
Cholesterol 0 mg;
Potassium 297 mg;
Fibre 1 g;
3 tbspcanola oil45 mL
1large onion, chopped1
1garlic cloves, finely chopped1
2carrots, diced2
3celery stalks, diced3
3 cgreen cabbage, shredded750 mL
3 cbeets, peeled and chopped750 mL
10 creduced sodium vegetable or beef stock2.5 L
1 - 19 ozcan navy or white kidney beans, rinsed and drained540 mL
2 cdry navy or white kidney beans prepared according to package500 mL
1/2 ctomato juice125 mL
2 tbsplemon juice30 mL
1 tsppepper5 mL
1bunch parsley, chopped1
10dill sprigs, chopped10

Sauté onion and garlic in 1 tbsp (15 mL) of oil until golden and soft. Set aside.
2) In a big soup pot, sauté carrots, celery and cabbage in remaining oil (30 mL) for about 3 minutes. Add beets and stock and cook about 1 hour or until beets are slightly tender.
3) Add onions and garlic, beans, tomato juice, lemon juice, pepper and parsley or dill. Bring to a boil and serve!

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes