- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



NEW 12 Best Foods Cookbook - by Dana Jacobi

This colorful, Moosewood-inspired soup gets its elusive flavor from a combination of beans, tomatoes, and beets. Cooking the beets is messy, but worth it.

Makes 4 servings


• 1 medium beet, peeled and diced
• 1/8 teaspoon red-pepper flakes
• Salt and freshly ground black pepper
• 1/4 cup plain yogurt or law-fat sour cream, optional, for garnish
• 2 tablespoons snipped chives, optional, for garnish (about 1 cup)
• 1 (15-ounce) can kidney beans, drained
• 1 tablespoon canola oil
• 1/2 Spanish onion, chopped
• 1 (28-ounce) can diced tomatoes, with their liquid

In a medium saucepan, boil the beet in 4 cups cold water for 30 minutes. Add the beans and cook until the beets and beans are very soft, 20 minutes. Set them aside.

2. In a small Dutch oven or a large saucepan, heat the oil over medium-high heat. Saute the onion until soft, 5 minutes. Add the tomatoes and red-pepper flakes. Cook until the onion is very soft, 15 minutes.

3. Drain the beets and beans in a colander set over a bowl to reserve their liquid. Add the beets and beans to the tomato mixture. Remove the pot from the heat and cool 10 minutes.

4. Puree the soup in a blender or use an immersion blender in the pot. If the soup is too thick, add some of the reserved beet liquid. Season the soup to taste with salt and pepper. Divide it among 4 bowls and serve hot, garnished with a dollop of yogurt or sour cream, plus snipped chives, if desired.

NOTE: For Neater Beets: Cover your work surface with waxed paper when chopping beets to avoid staining it. Wash your hands after peeling each beet and again after chopping them to keep stained fingers to a minimum.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages