Roasted Red Beet Bean Soup with Pork

September 14, 2015

A one pot, easy and heathy meal, this roasted red beet bean soup (red borscht) can is delicious time save and can be made vegan or vegetarian as well.

1 lb pork lion, cubed in 2x2 inch pieces
6 small or 3 large red beets
3 medium potatoes, peeled and cubed
4 carrots, peeled and shredded
1 cup cooked cannellini beans / 3 cups for vegan vegetarian version, can be substituted with chickpeas
3 small onions, peeled and finely chopped
1 large tomato, chopped
1 red bell pepper, chopped
4 bay leaves
5 cloves garlic, minced
6 ounces tomato paste
2 cups chicken bone broth / vegetable broth for vegan or vegetarian version
5-6 cups hot boiled water
½ cup canola oil
juice of one lemon
salt and pepper to taste
sour cream - to serve
parsley - for garnish

1.If using raw beets, wash them and roast them in the oven at 375F for 40 minutes, turning once mid cooking. Once the beets are tender, remove from oven, peel and grate. 2.If using store bought roasted or...
See the full directions on my site

Nutritions

Calories
562

Sodium
219mg
9% DV

Fat
39g
60% DV

Protein
18g
37% DV

Carbs
36g
12% DV

Fiber
12g
48% DV