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Red Onion Soup

What you need: 

1 cube of vegetable stock
3 small beets (chopped or diced)
1 medium red onion (chopped)
1 teaspoon onion powder
1-2 cloves of garlic (chopped)
a couple healthy squirts of Braggs
2 teaspoon basil
2 teaspoon oregano
1 large red tomato (diced)
2 1/2 cups of water

What you do: 

Boil the water and add the vegetable stock, stirring until dissolved. Add all the ingredients, cover, and simmer for 30 minutes or until the beets are nice and soft. Enjoy!

Preparation Time: 
30 to 45 minutes
Cooking Time: 
Servings: 
2 to 3
Recipe Category: 

SO HOW'D IT GO?

I made with recipe without the extra water.  I chopped the beets and the recipe turned out more like savory beet salad than onion soup.  With or without the added water, I'd expect beet to be the prominant flavor, unless extra onion is added.  I really liked the recipe on day three and on.  It has a really long refrigerated shelf life (more than a week), and the flavors mellowed and blended as time went by.  This was a great recipe to prepare on the weekend for the following work week's lunches.

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You should add 1.5 to 2 cups of water to this one, I mistakenly left out a few cups.  ::)

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