Prep time: 35 minutes | Cooking time: 60 minutes | Servings: 7
Ingredients
- 2 tablespoons extra-virgin olive oil (divided in half)
- 3 medium beets (peeled and diced)
- 3 tablespoons tomato paste
- 2 tablespoons white vinegar
- ½ celeriac (peeled, cut in half and diced)
- 2 carrots (peeled and diced)
- 2 medium bell peppers (diced)
- 3 medium tomatoes (diced)
- 3 quarts vegetable stock
- 3 medium Yukon Gold potatoes (peeled and diced)
- 1 14-ounce can cannellini beans (drained and rinsed)
- 1¾ cups finely shredded cabbage (green or red)
- 1 bay leaf
- 4 cloves garlic
- 1 tablespoon sugar
- ½ teaspoon salt, plus additional to taste
- 1 teaspoon ground black pepper
- ¼ cup plus 3 tablespoons low-fat Greek yogurt
- 1 cup chopped fresh dill 1 cup chopped fresh parsley (optional)
Live Well Tips
- This soup is originally from Ukraine and is popular in Eastern Europe.
- Beets are a great source of potassium and are low in calories.
- Celeriac can be substituted with 2 stalks of green celery.
Directions
- Wash hands with soap and water.
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add beets, tomato paste and vinegar. Stir well to combine, then cook over medium-low heat for approximately 15 minutes, stirring occasionally.
- Add celeriac, carrots, bell pepper and tomatoes and cook over medium-low heat for approximately 15 minutes.
- Pour stock into pot with all ingredients and bring to a simmer.
- Add potatoes, beans, cabbage, bay leaf, and garlic to the simmering pot.
- Cook over high heat until boiling, then reduce heat to medium-low.
- Add sugar, salt and pepper. Stir well to combine, then simmer for 30 minutes. Add additional salt to taste.
- Serve hot and top with Greek yogurt, and optional fresh dill and/or parsley.
Cook Together! Making Recipe with Kids
This brightly colored stew is full of vegetables, perfect for cold winter nights! Add any veggies or lean meats your child enjoys to make a unique dish.
Easy Tasks
- Gather ingredients and equipment
- Wash fresh foods, drain, and pat dry
Intermediate Tasks
- Peel beets, celeriac, carrots and potatoes
- Measure all ingredients
- Drain and rinse canned beans
- Place ingredients into pot
- Tear leaves of parsley and dill
Difficult Tasks
- Chop beets, celeriac carrots, bell peppers, tomatoes, and potatoes
- Open canned beans
- Mix ingredients in pot
Nutrition Facts
Serving size 2 cups: Calories–261; Protein–8g; Carbohydrate–48g; Total Fat–5g; Saturated Fat–1g; Cholesterol–1mg; Fiber–17g; Sodium–581mg
Adapted from Food and Nutrition Magazine: Academy of Nutrition and Dietetics