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When made with meat, this soup is a hearty main dish that needs only a salad, bread and a glass of milk to complete the meal.
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|2 med Onions chopped|
|1 cp Carrots diced|
|1 cp Celery diced|
|1 cp Cabbage shredded|
|3 tbsp Canola Oil|
|1 cp Potatoes peeled and diced|
|2 cp Beets peeled and diced|
|6 1/2 cp Water|
|1 cp Low-Sodium Tomato Juice|
|2 cp Low-Sodium Vegetable Stock|
|1 tbsp Lemon Juice|
|2 ea Bay Leaves|
|1 tsp Salt|
|ea Fresh Dill to taste|
|ea Fresh Parsley to taste|
In a large soup pot, saute onion, carrot, celery and cabbage in canola oil until cooked.
Add potatoes and beets and continue to saute for about one minute.
Add water, tomato juice and stock. Season with lemon juice, bay leaves and salt. Allow to simmer until potatoes are cooked about 15 to 20 minutes.
Add dill and parsley near the end of the cooking time.
Remove from heat and serve. Garnish each bowl with 1 Tbsp. (15 mL) low fat or no fat sour cream, if desired.