Beetroot Soup with Kidney Beans

I've come across so many delicious recipes for beets lately I just had to buy some. Sadly, they sat neglected in the pantry for a few days because I couldn't decide which recipe to make first. That's the only trouble with having an extensive collection of recipes at your fingertips. I finally settled on a slightly modified version of Johanna's chunky beetroot soup with kidney beans. This is quite possibly one of the healthiest vegetable soups I have ever eaten. It's packed full of healthy root vegetables, filled out with some plump red kidney beans, and the seasoned broth is a perfect base for all of the chunky vegetables. Once you finish assembling the ingredients, it's a very easy and trouble-free soup to make. Johanna served hers for a summer meal, but it is equally satisfying for those of us enduring a brutally long and cold winter. If you haven't checked out Johanna's site, I highly recommend that you do. Readers are treated to thoughtful writing, mouthwatering photographs and a frequent selection of delicious vegetarian recipes. Even if you aren't a vegetarian, you are sure to enjoy Johanna's varied assortment of culinary offerings.

Beetroot Soup with Kidney Beans

Recipe by Lisa Turner Adapted from Green Gourmet Giraffe Published on February 28, 2008 Colorful, warming, hearty and nourishing winter soup with red kidney beans, cabbage, beets and plenty of other vegetables Print this recipe Ingredients: 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 2 tablespoons olive oil 2 onions, chopped 2 cloves garlic, minced or crushed 1 large carrot, diced 1 large turnip, peeled and diced 2 celery stalks, chopped 2 large beets (1 lb or 450 g), peeled and chopped 2 teaspoons fresh thyme (1/2 teaspoon dried) 8 cups water or vegetable stock 2 large potatoes (1 lb or 450 g), diced 1 cup white mushrooms, roughly chopped 1 1/2 cups red cabbage, chopped 2 jalapeños, seeded and finely chopped 2 teaspoons fresh dill 2 tablespoons balsamic vinegar 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste plain yogurt and fresh dill for garnish Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until tender. Drain and set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, toss in the onion and cook for 3 to 4 minutes or until softened. Add the garlic, carrot, turnip, celery, beets and thyme, and pour in the water or vegetable stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes. Now add the kidney beans, potatoes, cabbage, mushrooms, jalapeños and dill. Simmer for another 20 minutes or until the vegetables are tender. Add more water or vegetable stock if a thinner soup is desired. Stir in the balsamic vinegar and season with salt and black pepper. Serve hot with a dollop of yogurt and a sprinkle with fresh dill in each bowl. Serve with crusty bread for a satisfying meal. Makes 10 to 12 servings