Quick Beet Vegetable Soup

Finding a warming, nutritious soup for chilly evenings can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have hours to spend chopping vegetables and simmering broths on the stovetop – and yet we still want something that tastes homemade and fills us up.

That’s where this beet vegetable soup comes in handy: it’s hearty and nourishing, takes minimal prep time, and works great with whatever root vegetables you happen to have in your kitchen. Plus, it’s the kind of soup that actually tastes even better the next day.

What Kind of Beets Should I Use?

Red beets are the classic choice for this soup, but you can actually use any variety you find at your grocery store or farmers market. Golden beets will give you a milder, less earthy flavor and won’t stain everything red, while striped Chioggia beets add beautiful pink and white rings to your dish. When shopping, look for firm beets with smooth skin and fresh-looking greens still attached – those greens are a bonus since you can use them right in the soup! If your beets are on the larger side, they might be a bit tougher in the center, so stick to ones that are about the size of a tennis ball for the best texture and cooking time.

Options for Substitutions

This soup recipe is really adaptable and you can make several swaps based on what you have in your kitchen:

• Beets: While beets are the star of this soup, you could use a mix of golden and red beets for variety. Just note that red beets will give the soup its classic color, so using only golden beets will result in a different look.
• Beet tops: No beet greens? No worries! You can use any leafy greens like kale, Swiss chard, or even spinach. If using spinach, add it in the last 2-3 minutes of cooking since it wilts quickly.
• Apple cider vinegar: You can swap this with white wine vinegar, red wine vinegar, or even a squeeze of lemon juice to add that nice tang at the end.
• Yellow potato: Any potato variety works here – red potatoes, russets, or even sweet potatoes can add interesting flavor. Just keep the cube size the same for even cooking.
• Fresh herbs: Feel free to mix and match herbs based on what you have. If you don’t have fresh herbs, use dried ones (about 1 teaspoon total) – just add them earlier in the cooking process.
• Canned tomatoes: Fresh tomatoes work too – use about 2 cups chopped. You can also use crushed tomatoes, just expect a slightly different texture in the final soup.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet soup is dealing with the intense color – protect your cutting board by laying down parchment paper, and wear gloves to prevent your hands from getting stained pink for days. Another common mistake is cutting the beets and potatoes into different sizes, which leads to uneven cooking – keeping them uniform at about three-quarter inch ensures everything cooks at the same rate. The soup’s flavor can fall flat if you skip the final touch of acid – adding apple cider vinegar at the end isn’t optional, as it balances the earthiness of the beets and brings all the flavors together. For the best texture, avoid over-cooking the greens by adding them just a few minutes before serving, and remember to taste and adjust the seasoning before serving since beets can vary in their natural sweetness.

What to Serve With Beet Soup?

This hearty beet soup pairs perfectly with a thick slice of rye bread or pumpernickel – bonus points if you spread it with a layer of butter! Since this is a lighter soup, you might want to add some protein on the side, like a simple chicken salad sandwich or hard-boiled eggs (which are especially good if you’re going for an Eastern European vibe). A dollop of sour cream on top of the soup and a sprinkle of fresh dill makes it feel extra special. If you’re serving this for lunch, a simple side salad with a light vinaigrette helps round out the meal nicely.

Storage Instructions

Keep Fresh: This beet soup tastes even better the next day after all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 5 days. The vegetables might get a bit softer over time, but that’s totally normal for homemade soup.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months – just remember to label it with the date!

Warm Up: When you’re ready to enjoy your soup again, just heat it gently on the stovetop over medium-low heat until hot, stirring occasionally. If frozen, thaw overnight in the fridge first. Add a splash of water if it seems too thick, and adjust the seasonings – sometimes soups need a little extra salt after freezing.

Preparation Time	10-15 minutes
Cooking Time	55-60 minutes
Total Time	65-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 8-10 g
• Fat: 10-15 g
• Carbohydrates: 50-60 g

Ingredients

• 2 large handfuls thinly sliced beet tops (or kale, or Swiss chard)
• 1 tsp apple cider vinegar
• 2 tbsp olive oil (I use California Olive Ranch extra virgin olive oil)
• 2 celery sticks, sliced into 1/4-inch half-moons
• 1 can (14 oz) diced tomatoes
• 8 cups water
• 1 cup cubed yellow potato (like Yukon Gold, peeled and cut into 1/2-inch cubes)
• 1 finely chopped onion
• 1/2 tsp salt (Kosher salt preferred for better flavor control)
• 4 cups cubed beets (about 3-4 medium beets, peeled and cut into 1/2-inch cubes)
• 2 large garlic cloves (peeled and lightly smashed)
• 2 carrots, sliced into 1/2-inch rounds
• a few sprigs of fresh parsley, thyme, or dill

Step 1: Sauté the Aromatics

Heat olive oil over medium heat in a large soup pot or Dutch oven.

Add the chopped onion, carrots, and celery.

Sauté, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes.

If needed, reduce the heat to medium-low to prevent the onion from burning.

Lightly season the sautéed vegetables with salt.

Step 2: Cook the Tomatoes

Add the can of tomatoes to the pot.

Simmer over medium heat for about 10 minutes, stirring occasionally, until the tomatoes thicken.

Lower the heat if necessary to prevent the tomatoes from sticking to the pot.

Step 3: Add Base Ingredients and Simmer

Add water, minced garlic, beet, potato, and a little salt to the pot.

If you’re using other long-cooking vegetables like zucchini, rutabaga, or turnip, add them now.

Bring the soup to a boil, then reduce the heat to low or medium-low to maintain a gentle simmer.

Allow the soup to simmer for 45 minutes.

Step 4: Check Vegetable Tenderness

After 45 minutes, test a piece of beet and potato to ensure they are tender.

If they are cooked to your liking, proceed to the next step.

If not, continue simmering until they reach the desired tenderness.

Step 5: Add Final Vegetables and Seasonings

Add the beet greens to the pot.

If you’re incorporating any quick-cooking vegetables, such as green beans, cabbage, or corn, add them now.

Simmer the soup for another 10 minutes with a lid on to prevent excess evaporation of the broth.

Finally, add apple cider vinegar and stir well.

Taste the soup and season with additional salt and pepper to suit your taste.

Don’t hesitate to add more salt if needed.

Step 6: Serve and Enjoy

Serve the soup as is, or consider garnishing with sour cream and a sprinkle of fresh dill for an added layer of flavor.

Enjoy your hearty, homemade soup!