Beet and Cabbage Soup Recipe

Name: Beet and Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds); 2 cups chopped red onions; 3 celery stalks, coarsely chopped; 1 cup chopped red cabbage; 3 tablespoons finely chopped seeded jalapeno chiles; 5 cups (or more) low-salt chicken broth; 2 tablespoons fresh lime juice; Tortilla chips; Sour cream

Servings: persons

1/4 cup (1/2 stick) unsalted butter
3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds)
2 cups chopped red onions
3 celery stalks, coarsely chopped
1 cup chopped red cabbage
3 tablespoons finely chopped seeded jalapeno chiles
5 cups (or more) low-salt chicken broth
2 tablespoons fresh lime juice
Tortilla chips
Sour cream

1
Melt butter in heavy large saucepan over medium-high heat.
2
Add beets, onions, celery, cabbage, and chiles; saute until celery is soft, about 10 minutes.
3
Add 5 cups broth and lime juice; bring to boil.
4
Reduce heat to medium-low.
5
Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.
6
Working in small batches, puree soup in blender until smooth.
7
Return soup to pot; season to taste with salt and pepper.
8
Thin with more broth by 1/4 cupfuls, if desired.
9
Ladle soup into bowls and top with tortilla chips and sour cream.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup (1/2 stick) unsalted butter, 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds), 2 cups chopped red onions, 3 celery stalks, coarsely chopped, and more.

Yes, Beet and Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet and Cabbage Soup

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