- 1 tbsp extra virgin olive oil
- 1/2 medium yellow or red onion diced
- 4 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 2 tbsp ginger minced or grated (about 1 ½-inch knob)
- 1 cup chopped celery about 2 stalks
- 1/2-1 cup chopped beet green stalks or swiss chard stalks
- 1 cup diced carrot about 1 large carrot
- 2 cups cubed beets Peeled. about 2 large beets
- 6 cups vegetable broth or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
- 1 tsp black pepper
- 2 cups cubed sweet potato about 2 small sweet potatoes
- 2 cups chopped beet greens or swiss chard greens
- 3-4 tbsp red wine vinegar
- 1 cup chopped fresh parsley for garnish
- Storage Directions
- Refrigerating: Keep leftover soup covered in an airtight container in the fridge for up to 5 days. Allow the soup to cool completely before storing.
- Freezing: Freeze in a freezer-safe airtight container for up to 3 months. Thaw overnight in the fridge or reheat gently on the stovetop.
- Reheating: Warm the soup on the stove over medium heat or use microwave in short 1-minute intervals.
- Recipe Pro-Tips
- Chop vegetables into small, even pieces for quicker, uniform cooking.
- Use the entire beet plant, including greens and stems, to maximize flavor and nutrition.
- Add extra beet greens if available; they will cook down nicely.
- Simmer the soup gently to keep the vibrant beet color and avoid browning.
- Prevent beet stains on cutting boards by rubbing a little oil on the surface before chopping.
