This very simple, highly nutritious soup is super delicious. This is my interpretation of pickled beets as a soup. It is made from the entire beet including the leaves and stems. Golden beets are very high in Beta-carotene that our bodies metabolize into Vitamin A. They make an excellent replacement for carrots in dishes. Apple Cider Vinegar adds a subtle tartness. It also softens the beet greens and they melt in your mouth. They taste like collard greens that were simmered all day except this is ready in 20 minutes. This soup tastes incredibly delicious cold. 

6 cups low-sodium veggie broth 
2 Golden Beetroots + Leaves + Stems 
2 Tbsp Apple Cider Vinegar 
1 15oz can no-salt-added black beans* 
1 15oz can no-salt-added white beans* 
2 pressed garlic cloves or ½ tsp powder

*I prepare my own beans and if you do as well, use about a ¾ cup of each bean.

Wash the beets under cold water. Cut off the tops and the bottom of each beet. Cut them into 1” x ¼” slices. Slice the leaf stems into ¼” to ½” pieces. Slice the leaves into strips.

In a medium saucepan combine all the ingredients, “Except” the beans. The beans will be added last. Simmer covered for about 15 minutes. After 15 minutes, add the beans. If you are using canned beans, drain and rinse them before adding to the soup. You can turn off the heat now and let the beans warm up for a few minutes before serving.

Makes 4 servings

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