3 medium beets peeled and grated
4 Tbsp Avocado oil
8 cups vegetable broth + 2 cups water
3 medium Yukon potatoes peeled and cubed into bite-sized pieces
2 carrots peeled and thinly sliced
2 celery ribs trimmed and finely chopped
1 small red bell pepper finely chopped
1 medium onion finely chopped
1 can white cannelini beans with their juice
2 bay leaves
2 Tbsp apple cider vinegar or to taste
1 tsp sea salt or to taste
1/4 tsp black pepper freshly ground
1 large garlic clove pressed
3 Tbsp chopped dill
Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
Add 8 cups vegetable or chicken broth and 2 cups water. Add cubed potatoes and sliced carrots cook for
10-15 minutes or until easily pierced with a fork.
While potatoes are cooking place a large skillet over medium heat add 2 Tbsps of oil. Add chopped
Onion, Celery & Bell Pepper. Saute stirring occasionally until softened (7 – 8 minutes). Transfer to soup
pot & continue cooking with the potatoes.
When potatoes and carrots reach desired softness, add 1 can of beans, 2 bay leaves, 2-3 Tbsp cider
vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an
additional 2-3 minutes and add more salt and vinegar to taste.