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Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 5 qt. water
- 1 bunch beets (about 1 lb.)
- 1 lb. cabbage
- 1 lb. fresh or canned tomatoes
- 12 bouillon cubes (onion, chicken or beef or combination of one with onion)
- 1/2 lb. navy or pea beans
- juice of 1/2 lemon
- diced vegetables: carrots, 1/2 bunch onions (1/2 lb.)
Method
- Fill 6-quart pot with 5 quarts of water.
- Add diced vegetables.
- Boil until vegetables are tender (1 1/2 hours).
- If you use canned beets, do not add them until last 5 minutes.
- When adding beets, heat just to boiling, otherwise soup will lose its bright red color.
