This soup has always been popular at the hospital. Its fresh flavor and bright color is rejuvenating. (12-10 oz servings)

  • 9 ½ cups vegetable stock
  • 1 tsp. dried dill weed
  • 1 ¾ cup chopped green cabbage
  • 1 cup chopped kale (no stems)
  • 1 ½ cup chopped yellow onions
  • 3 ¼ cups chopped white potatoes
  • 2 ½ Tbsp. cornstarch
  • ¼ cup cold water
  • 6 Tbl. lemon juice
  • 2 ½ Tbsp. white sugar
  • ½ tsp. salt
  • 1 tsp. black pepper
  • 4 cups cooked or canned beets with juices
  • 1 tsp. Kitchen Bouquet

Combine vegetables and dill with the stock in a heavy-bottomed soup pot. Bring all to a boil and turn down to simmer. Cook the soup until the potatoes begin breaking apart, approximately 35-40 minutes. Stir cornstarch into cold water to dissolve and stir into simmering soup. Stir until the cornstarch thickens the soup. Stir in all other ingredients and cook just until heated through. Don’t cook too long at this point if you are using canned beets or the beets will lose all their color to the stock.

Per Serving: Calories: 92 Protein: 2gm Fat: 0gm Carbohydrates: 21gm Sodium: 795mg