White Bean Borscht
It is the perfect time of the year to make a large pot of soup to warm you from the inside out. I find myself making big batches on the weekends so that I have soup to enjoy throughout the week. Depending on what you put in your soup it can be very nutritious, and the soup I am sharing with you today is packed with goodness. It is a hearty version of borscht with white beans added for protein so it is a complete healthy meal. The veggies and beans provide fiber and this soup is very low fat but you would never even guess that because it is delicious. Swap this out for a heavier meal a few times a week and your body will thank you.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Combine all ingredients but the cabbage and beans in a large pot. Bring to a boil, then lower to a simmer, and cook until the beets are tender, adding the cabbage after 10 minutes. Once the beets are tender, add the beans, and taste the soup to see if it needs more vinegar or salt. Season to taste, and serve!
Rate this Recipe
- Allergen Friendly
- Heart Healthy