Beet & Bean Soup

Rich with flavour from the veggies and deeply satisfying from the beans and lentils, this has quickly become one of our favourites.

Beet & Bean Soup (Serves 4) Adapted from Deborah Madison

  • 4 medium beets, diced
  • 1/2 cup green lentils, washed and drained
  • 15 ounce can kidney beans
  • 15 ounce can garbanzo beans
  • 1 bunch beet greens or chard, chopped
  • 1 bunch scallions, thinly sliced
  • 2 cups coarsely chopped spinach
  • 1 small bunch parsley, chopped
  • Ground black pepper to taste
Add lentils and beets to 7 cups water or homemade soup stock. Bring to a boil. Lower heat to simmer for 25 minutes.
Add kidney beans and chickpeas in their own liquid if salt free. If you drain them, add a cup of more of filtered water.
Add beet greens or chard and simmer until greens are tender, approximately 5 minutes.
Add scallions, spinach and parsley and cook until spinach is wilted and bright green (2-3 minutes).
Turn off heat and add ground black pepper. Stir well and serve.