Submitted by Ann Hippensteel
From Whole Foods for the Whole Family, La Leche League International Cookbook
Ingredients
SERVINGS: 6 Cup(s)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons oil or butter
- 3 or 4 potatoes, cubed
- 3 or 4 carrots, sliced
- 4 cups stock (beef or vegetable)
- 4 large beets, grated, with tops, chopped or 1 lb cooked
- 2 tablespoons vinegar
- ½ teaspoon salt (or less)
- dash of pepper (omit for local diet)
Instructions
Saute onion and celery in oil in a 5 qt. pot until soft. Add potatoes, carrots and stock to cover. Bring to a boil; reduce heat and simmer until vegetables are nearly soft, about 15 minutes. Add beets; cook 15 minutes (or about 3 minutes, if beets are already cooked). Add vinegar and seasonings; cook 1 minute. Garnish with yogurt or sour cream for more flavor and nutrition.
