- 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:
- Refrigerate leftover soup in an airtight container for up to 5 days after cooling completely.
- Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge or slowly on the stove.
- Reheat gently on the stovetop or in short microwave bursts.
- Recipe Pro-Tips:
- Cut vegetables into small, even pieces for uniform cooking.
- Use all parts of the beet, including greens and stems, for maximum flavor and nutrition.
- Feel free to add extra beet greens as they cook down nicely.
- Keep the heat moderate to preserve the bright color of the beets and avoid browning.
- Prevent beet stains on your cutting board by lightly oiling it before chopping.
