Lunche for 9

Beet Cabbage Soup

Name: Beet Cabbage Soup
Total time: 110 min
Yield: 9 servings
Cuisine: Eastern European
Ingredients: 2 tbsp coconut oil; 2 cups diced red onion; 5 cups diced red cabbage; 4 cups peeled and diced raw beets; 5 cups marinara sauce; 3 cups water; fine sea salt or herbamare (optional); cashew sour cream (optional); fresh dill (optional)

Red cabbage, beets, and onion simmer with marinara sauce and water until tender in a hearty vegetable soup.

$1.00per serving $

110 minstart to table

9servings

Eastern European Vegetarian Low-carb Budget Lunches Cold-weather comfort Winter

Ingredients

2 tbsp coconut oil
2 cups diced red onion
5 cups diced red cabbage
4 cups peeled and diced raw beets
5 cups marinara sauce
3 cups water
fine sea salt or herbamare (optional)
cashew sour cream (optional)
fresh dill (optional)

Steps

Heat the coconut oil in a large pot over medium heat.
Cook the onion for 5 minutes, stirring occasionally.
Add the cabbage and beets, then cook for 5 minutes.
Stir in the marinara sauce, water, salt, and pepper.
Bring the soup to a boil, reduce the heat, cover the pot, and simmer for 90 minutes, until the beets are tender.