f you're trying to lose weight, then you need a good soup to help fill you up with few calories. Meet your new best friend! This is a vegetarian version of Borscht, not the cold beet and potato soup from the deli, though. I don't care for beets, but I love this rich and flavorful soup. This recipe makes 14 cups, so if you're not going to share, I suggest you freeze some of it in individual serving sizes. By the way, soup is better after a day or two in the fridge.

Ingredients:

• 1 large beet, peeled, greens trimmed to about 1 inch, cut flat on the bottom
• 1 15-ounce can Westbrae Naturals organic pinto beans, rinsed and drained
• 1 small head purple cabbage, halved through the stem, cored, and thinly sliced from top to stem
• 1 medium red bell pepper, seeded, cut into 1-inch matchsticks
• 2 medium organic carrots, cut into 1-inch matchsticks
• 2 ribs organic celery, chopped
• 4 small Newman's Own Organics russet potatoes, unpeeled, diced small
• 4 cloves Melissa's organic garlic, minced, divided
• 2 tablespoons Napa Valley organic olive oil
• 1 medium Melissa's organic onion, chopped
• 3 tablespoons Valbon tomato paste
• 2 tablespoons fresh Italian parsley, minced
• 3 tablespoons fresh dill, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper
• -Horizon Organic light sour cream or plain nonfat yogurt

Instructions:


1. Fill a large soup pot with 12 cups of water. Place beet inside, greens end up, and cover. Bring water to a boil. Reduce heat and simmer, 30-45 minutes, or until beet is tender. Remove beet with a slotted spoon and set aside to cool. Add beans, cabbage, bell pepper, carrot, celery, potatoes, and half the garlic and simmer covered until tender, about 45 minutes. Uncover and simmer about 15 more minutes. Grate beet on the large holes of a box grater while stock is simmering. Use the greens stems as a "handle" to hold the beet while you grate, then discard stems.

2. When vegetables are almost tender, heat oil over medium-high heat in a medium frying pan. Add onion and brown, about 8 minutes. Add tomato paste and remaining garlic and cook 3 minutes. Add grated beet and ½ cup of stock and let cook for 5 minutes. Continue to add stock, ¼ cup at a time as it dries up. Add sautéed vegetables to the stock and bring to a boil for 5 minutes. Remove from heat and season with parsley, dill, salt, and pepper. Ladle into bowls and garnish each bowl with a tablespoon of sour cream.