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: