Ingredients:
- Three pounds beets
- 4-5 medium potatoes
- 4-5 large carrots, chopped
- 4-5 leeks, chopped
- 8 cups water
- salt and pepper
- 4 tablespoon butter
- 1-2 onions, chopped
- 2 bell peppers or 2 hot peppers (with seeds taken out), chopped
- 4-5 garlic cloves, chopped
- 28 ounces diced tomatoes (can)
- 1 pound brussel sprouts, cored so that leaves are free, like cabbage leaves
- Two 14 ounce cans kidney beans, well rinsed
- 2 tablespoons red or white wine vinegar
- 2 tablespoons brown sugar
Make It:
Place beets, potatoes, carrots in a large saucepan with the water, and add salt and pepper. Bring to a boil. Then reduce to a simmer and cook till veggies are tender.
Meanwhile, melt the butter in a pan and add onions, leeks and peppers, and cook till soft. Add garlic and cook till tender. Add to soup along with diced tomatoes in their broth from the can. Return to a simmer. Add brussel sprout leaves and kidney beans and cook about five more minutes. Add the vinegar and sugar.
This is a hearty version of this soup and can be served hot or cold (we like it hot!) It's nutritionally complete with the addition of the beants. It tastes really good with cornbread. John likes his soup served with a dollop of sour cream. The soup freezes well. Serves about twelve.
