Friday, November 15, 2013

We Got the Beet Soup

Once again I am excited to be participating in the Virtual Vegan Potluck! This year you will find many recipes that feature beets as an ingredient. I hope you sample my offering!

We Got the Beet Soup

One package gardein beefless tips
4 c. vegetable broth
2 cans (or 4 fresh, precooked) cut beets, drained and rinsed
Potatoes, diced (depending on size, I used 5)
2 stalks celery, diced
One onion, chopped
1/4 c. vegan sour cream
2 T. flour
1 T. dill

In a large pot, add the beets, potatoes, celery and onion to the vegetable broth and bring to a boil. Cover and reduce the heat to simmer, and let simmer for 30 minutes. Check for potato softness. Add the sour cream, flour, dill and beefless tips, stirring to blend well and bring to a boil. Reduce heat to a slow boil and heat through. Serve. Enjoy!

This goes very well with slices of buttered bread. I cup up the beets before eating the soup, and added a sprinkle of salt and pepper.

To visit the soups before and after mine, go here:


  1. This looks like a very hearty soup, perfect for chilly fall nights. Happy VVP!

  2. Hey Kerry! Thanks so much for being a part of the Potluck! Love your hearty soup :-)

  3. Sounds tasty! Especially pairing beets with sour cream and dill-- yum.

  4. dill and potatoes are the perfect pairing I haven't tried the Gardein beef tips yet but they look they rock this soup.

  5. Thank you for coming to the potluck! This is a very interesting soup. I never thought of using vegan sour cream like this. It opens up all sorts of possibilities. Thank you!!

  6. Looks perfect for cool weather, great comfort food. Thanks for joining the potluck!


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