This classic whole-meal soup is a real celebration of Ontario's vegetable harvest. For a true vegan version, you can use oil instead of butter and skip the sour cream garnish. Speed up the chopping and shredding time by using a food processor.
- 2 tbsp (25 mL) butter
- 6 Ontario Beets, peeled and shredded
- 4 Ontario Leeks, chopped
- 2 cups (500 mL) sliced Ontario Mushrooms
- 2 Ontario Carrots, shredded
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 Ontario White Turnip, peeled and shredded
- 1 stalk celery, chopped
- 1 Ontario Potato, peeled and chopped
- 2 bay leaves
- 7 cups (1.75 L) beef or vegetable broth
- 2 tbsp (25 mL) tomato paste
- 2 cups (500 mL) shredded Ontario Cabbage
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 3 tbsp (50 mL) red wine vinegar
- 1 tsp (5 mL) granulated sugar
- Salt and pepper
- Sour cream and snipped chives or green onion tops
In large saucepan, melt butter over medium heat. Add beets, leeks, mushrooms, carrots, garlic, onion, white turnip, celery, potato and bay leaves; cook, stirring occasionally, for 20 minutes.
Stir in broth and tomato paste. Bring to simmer and simmer gently for 10 minutes. Stir in cabbage and beans; cook for 5 minutes.
Season with vinegar, sugar, and salt and pepper to taste, adding more vinegar and sugar if needed. (There should be a nice sweet and sour balance.) Discard bay leaves. Place dollop of sour cream and sprinkle of chives on each serving.
Tip: This soup freezes well, so double the batch and freeze for later use.
When recipe serves 10:
- Protein: 7.0 grams
- Fat: 3.0 grams
- Carbohydrates: 25.5 grams
- Calories: 157