Beet vegetable soup is a simple, nourishing meal. This soup is made from beets and beet greens, plus creamy potatoes and an array of colorful vegetables that are simmered into a flavorful bowl of healthy vegetarian soup.
This recipe was originally published October 2019 and updated May 2023
Additional Vegetables: You can add additional vegetables to this soup if you want. Zucchini, green beans, corn and cabbage are good options. You can also use rutabaga or turnip instead of potatoes.
When chopping the vegetables, aim for a size that's around 1/2-inch. Smaller chunks will cook faster, if you like softer veggies in your soup. Just make sure to cut all the veggies about the same size, so they cook evenly.
Storage: Beet vegetable soup will stay fresh in the refrigerator for up to 5 days. You can also freeze this soup in a large portion or in smaller individual portions (great for lunch!). Freeze for up to 3 months. To defrost the soup, leave it in the refrigerator overnight. For faster defrosting, place a sealed bag of soup in a bowl of water until the soup starts to soften. Defrosted beet soup can be reheated on the stove or in the microwave. You might have to add more water so that you have enough broth.
Find it online: https://www.kitchenskip.com/simple-vegetable-soup/