After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
Belonging to a CSA this summer has given me a constant and yummy supply of beets. I've been enjoying beets since I was a child, when family picnics often included pickled beets. I had never prepared and cooked beets though until I moved to Central PA three years ago. My husband and I began going regularly to the Market in downtown Lancaster, where there were several vendors with large lovely beets all summer. Beets have vitamin C, iron, and magnesium, and also fiber. Include their really pretty color, and I don't need any more reason to like them.
I don't remember where I got the initial idea for this beet soup, but I think it's ended up being a series of cooking experiments based on some initial internet searches. The soup will taste different depending on the type and size of beets that you use. Larger beets tend not to be as sweet as smaller ones, and some beets have an especially "earthy" flavor about them. When I'm making the soup and it's not sweet enough, or maybe a little too earthy, I add another tablespoon of tomato sauce. I'm not a trained cook, but to me the dominant flavors in this soup are the beet, tomato and thyme. Those three together are really lovely, especially set off by the sweetness of carrot and yam. The brown rice thickens the soup up a bit, while adding more protein and fiber. My husband and I usually enjoy this with a couple of grilled cheese sandwiches.
Beet Soup Ingredients: beets, carrots, onion, tomato sauce, yam, brown rice, thyme, red pepper flakes, vegetable bouillon
- Peel beets with a vegetable peeler and chop into approximately 1-inch chunks (I usually use 4-5 small beets or 3 large ones)
- Peel and chop one large or two small yams into 1-inch chunks
- Chop ½ of a medium onion
- Peel and chop 2-3 carrots into 1-inch chunks
- Bring a pot of water to a bowl (about 3 cups) and add the bouillon, onion, carrots, beets, and about ½ cup of brown rice. Let those items boil for about 5 minutes before adding the yam.
- As those items are cooking, add 2-3 tablespoons of your favorite tomato sauce, about 1 teaspoon of dried thyme, and ½ teaspoon of red pepper flakes.
- Cook the soup until the veggies are tender and the rice is soft.
Support for WITF is provided by: