Sunday, February 24, 2013


I love this hearty soup!  Great for people avoiding gluten and soy!

2 medium carrots, sliced
1 medium onion, chopped
2 stalks celery, chopped
3 medium beets, cubed
1 Tablespoon olive oil
1 quart beef or lamb stock plus any meat leftover from making the stock, diced.
1 bay leaf
1 teaspoon honey
1 Tablespoon cider vinegar
½ head cabbage, shredded
In a large stock pot, sauté vegetables lightly.  Add stock and bay leaf.  Simmer 2 hours.  Add shredded cabbage, vinegar, honey and simmer 30 minutes more.  Remove bay leaf and add any meat leftover from making the stock.
Serve with a garnish of sour cream or yogurt if you can tolerate it.


  1. Description of this recipe got me to walk over to the Co-op yesterday to buy beets so I could make it today. Looking forward to having it later!