f you’re trying to lose weight, then you need a delicious, low-calorie soup to help fill you up. Meet your new best friend! This is a vegetarian version of Borscht, served warm and made with lots of vegetables and beans. This recipe makes 14 cups, so freeze in individual servings what you are not going to eat within three days. This soup is even 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 organic russet potatoes, unpeeled, diced small
• 4 cloves Melissa’s organic garlic, minced, divided
• 2 tablespoons Napa Valley organic olive oil
• 1 medium 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
• 1 ¼ cups Fage Total 0% plain Greek 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 vegetables are 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 green 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 eight minutes. Add tomato paste and remaining garlic and cook three minutes. Add grated beet and ½ cup of stock and let cook for five 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 five minutes. Remove from heat and season with parsley, dill, salt, and pepper. Ladle into bowls and garnish each bowl with two tablespoons of yogurt.