Sunday, September 16, 2012

Beet Soup with Three Legumes

We are so glad to have signed up for a CSA this year. Since it is only the two of us, we opted for a half share and it has been more than enough food for us. It is so nice to get a surprise bundle of fresh produce every week. There is only one vegetable that we are still trying to love...



We are trying. We really are. We love beet greens. I add them to pasta, soup, I even made beet greens ravioli. But those beets...

At least, I have this recipe. It is delicious and a great way to ease you into beets. And the garnish is soooo good. It adds a nice kick to this hearty soup. Make sure you add a little bit of garnish with each bite of soup. 

Do you have a favorite beet recipe? Send it my way :) ...please!

Beet Soup with Three Legumes:
Adapted from Vegetarian Cooking for Everyone by Deborah Madison
15 oz can kidney beans, drained and rinsed
4 medium beets, peeled and diced
1/2 cup brown or green lentils
1 cup cooked chickpeas
3-4 cups chopped beet greens
Salt and pepper, to taste
1 bunch scallions, choppped

3 tbsp butter
1 onion, finely diced
1/4 tsp cayenne pepper
1/4 tsp tumeric
1/2 cup plain greek yogurt (optional)

Place beets, lentils, and 8 cups water in a large pot. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Add kidney beans and chickpeas and simmer for 15 minutes. Add beet greens and 2 tsp salt. Simmer until greens tender, about 5 minutes. Add scallions and cook for 5 minutes. Season with salt and pepper. Turn off heat.

For the garnish, melt butter in a small saute pan. Add onions, tumeric, cayenne pepper and cook until onions soften, about 15-20 minutes.

Ladle soup into bowls. Top with garnish and yogurt.

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