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.