White Borscht (gluten free, vegan)

White Borscht

Did I miss the memo and forget to put beets in the borscht? No. G-man asked to make soup with potatoes.  The beets available at our local store looked really puny, and the beets in our garden are mere cotyledons peeking through the soil. The last time we tried to get him to eat beets was unsuccessful and I am not going to try again until he harvests what he and the Cadet planted. G-man helped make the soup today, and it had all of the elements of a hearty borscht with extra potatoes and beans to stand in for beets. Both boys loved it, so let's call it a win.

1/4 cup diced onion

3 stalks celery, sliced

olive oil

3-4 medium potatoes, peeled and chopped into one-inch cubes
3 carrots, peeled and thinly sliced
8 oz mushrooms, sliced
2 cups dry Great Northern/ white kidney beans
8 cups water
1 tbsp parsley
1 tsp cloves
1 tsp garlic
1 tsp chili powder

Saute the onion and celery in a small amount of olive oil. Add the mixture to a crock pot, along with all of the other ingredients.

Cook on "high" for four hours, or "low" all day.  Vigorously stir the soup with a spoon to thicken the broth. Salt to taste a few minutes before serving. Two teaspoons of "lite" salt was just right for our batch.

I shared this recipe with Monday Mania,  Fat Tuesday, Real Food Wednesday, Healthy 2Day Wednesdays, Allergy Free Wednesdays, Full Plate Thursday,  Frugal Days, Sustainable Ways, Freaky Fridays,  Fight Back! Friday, Sunday Night Soup Night and the Hearth and Soul Blog Hop.


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