Beet Vegetable Soup Recipe

a bowl of beet soup next to a raw beet with greens attached

5 from 2 reviews

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


Units Scale
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, sliced into 1/2-inch rounds or half moons
  • 2 celery stalks, sliced into 1/4-inch half moons
  • One 14-ounce can petite diced tomatoes
  • 8 cups (2 quarts) water
  • 2 large garlic cloves, peeled and smashed with your hand
  • 4 cups peeled and chopped beet (cut into 3/4-inch cubes)
  • 1 cup peeled and chopped yellow potato (cut into 3/4-inch cubes)
  • 1/2 teaspoon salt, plus more to taste
  • Several sprigs of herbs (parsley, thyme or dill)
  • 2 large handfuls thinly sliced beet greens (or kale or Swiss chard)
  • 1 teaspoon apple cider vinegar
  • Salt and pepper

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. 


  1. Heat the olive oil over medium heat in a large soup pot or Dutch oven.
  2. Add the onion, carrots and celery. Saute, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. If necessary, turn the heat down to medium-low to prevent the onion from burning. Season lightly with salt.
  3. Add the can of tomatoes. Simmer over medium for about 10 minutes, stirring occasionally, until the tomatoes are thick. If needed, lower the heat to make sure the tomato doesn't stick to the pot. 
  4. Add the water, garlic, beet, potato and salt. 
  5. If you're adding other long-cooking vegetables, add them now (like zucchini, rutabaga, turnip, etc)
  6. Bring the soup to a boil, then turn the heat down to low or medium-low so that the broth stays at a gentle simmer. Simmer for 45 minutes.
  7. After 45 minutes, try a chunk of beet and potato to make sure they are tender. 
  8. Add the beet greens. 
  9. If you're adding any additional quick-cooking vegetables add them now (like green beans, cabbage or corn).
  10. Serve the soup as is, or add sour cream and fresh dill. 
  11. Simmer for another 10 minutes, this time with a lid so that more broth doesn't evaporate. 
  12. Add the apple cider vinegar and stir well. Try the soup, adding salt and pepper as needed. It's very likely that you'll need to add more salt. Don't be stingy with salt!  


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. 


Keywords: beet vegetable soup, beet soup, beet green soup