The Pioneer Woman Tasty Kitchen
Profile Photo

White Bean Borscht

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Soup made from roasted vegetables is always so flavourful. And the addition of the white bean puree makes it all thick and smooth and ups the protein quotient considerably.

Ingredients

  • 2 whole Carrots, Chopped Into Big Chunks
  • 2 whole Broccoli Stalks, Chopped Into Big Chunks
  • 1 whole Onion, Quartered
  • 2 cloves Garlic, Smashed
  • 10 whole Small Beets, Tops And Tails Cut Off
  • 1 whole Potato, Cubed
  • 1 sprig Rosemary
  • ¼ cups Olive Oil
  • 3 cups Soup Stock
  • 2 cups White Beans
  • 1 cup (approximately) Unsweetened Soy Milk
  • Salt And Pepper, to taste
  • Dill For Garnish

Preparation

Preheat oven to 450 degrees.

Place all vegetables and the rosemary in a lidded casserole dish and drizzle with olive oil.

Put covered dish in the oven for one hour or until vegetables are all soft and easily mashed.

Place a large soup pot on the stove over medium heat. Add soup stock and heat until simmering.

Add roasted vegetables to soup stock and cover. Reduce heat to a minimum and let simmer while you prepare the bean puree.

The bean puree is not an exact science. What I did was put two cups of cooked white beans in a bowl and pour in enough soymilk to just cover them. Then I used my immersion blender to puree the mixture until it was totally smooth.

When the puree is ready, uncover your soup and use that immersion blender to blend the veggies and the soup stock. If you don’t have an immersion blender, you can put the whole shebang in your blender or food processor and mix it until it’s all smooth.

When the soup is blended and your eyeballs are singed by its lovely pinkness, mix in the bean puree. Then season with salt and pepper.

If you’d like to be all fancy, save some of the bean puree to add to the bowls of soup before you serve them. Dropping a few blobs of the puree onto the surface of the soup and dragging a knife through it a few times will make it look all pretty like mine is in the photo.

Garnish with parsley or dill.

5 Comments

You must be logged in to post a comment.

Profile photo of anniepalmer81

anniepalmer81 on 12.17.2009

We really liked this! I appreciated that there wasn’t a lot of chopping (all the veggies are in big chunks), so the prep work was minimal.

It was a filling, healthy, hearty soup.

Profile photo of vegerella

vegerella on 11.2.2009

Thank-you for this recipe! I didn’t make it exactly as written (I didn’t have all of the ingredients at hand) but don’t we all do that to soup? I used tahini, apple cider, salt & water with the white beans and they came out nice and tangy. After trying this once, I went straight to the farmer’s market, got more beets, and now I have a nice supply in my freezer.

Profile photo of lynnebernayroman

lynnebernayroman on 10.25.2009

loved this recipe. it is my new chicken soup. it was so soothing, full, earthy and delicious. ( and beautuful)

Profile photo of tfenger

tfenger on 10.17.2009

This was delicious! We made it last night, perfect for a rainy fall evening.

Profile photo of Trish in MO

Trish in MO on 10.16.2009

Wow is that gorgeous! Doubtful I would be able to get my family to eat beets, but this will be a perfect soup for our ‘sisters supper’ I’m planning next month! Cooked white beans = NOT the canned stuff, right?

No Reviews

You must be logged in to post a review.

Related Recipes

Date and Hazelnut Bites
Profile Photo by Tracy in Special Dietary Needs
These tasty little bites have no refined sugar, are low in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cherry Coconut Granola
Profile Photo by Eileen @ everyday eileen in Special Dietary Needs
Homemade granola made with dried cherries, shredded unsweetened coconut, pepitas, hemp...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Triple Berry Smoothie
Profile Photo by Eileen @ everyday eileen in Special Dietary Needs
Triple Berry smoothie includes strawberries, raspberries and blueberries. Add some almond...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Roasted Fennel
Profile Photo by Dax Phillips in Sides, Special Dietary Needs
A bit of oil and salt and pepper along with sliced...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Vegetarian Enchilada Verde Soup
Profile Photo by FunnyLoveLindsay in Special Dietary Needs
Tastes like the inside of an enchilada, minus 10,000 pounds of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy