Our kids love beets (which is exactly why I don't like cooking them... because it can get messy!)
I found this recipe in my Big Book of Soups & Stews (page 213- recipe 163)
prep time5 Min
cook time35 Min
head cabbage, core removed, shredded
large onion, chopped
1 1/2 c
(15 ounces) great northern beans, drained and rinsed
(14 1/2 ounces) diced tomatoes with juice, slighty puree
(8 ounces) tomato sauce
(14 1/2 ounces) pickled beets, coarsely chopped, with juice (i just use canned beets)
freshly ground pepper to taste
sour cream for topping
How To Make
In a large soup pot over medium heat, combine all ingredients except sour cream.
Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender (about 30 minutes).
Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!