Beet and Bean Stew

It has been rainy and cold here and i wanted a hearty and filling stew that only takes a bit over an hour to make.

Beet and Been Stew

Ingredients

2 32oz boxes of low salt veggie or beef stock, i use beef
3 cups of shredded red cabbage
1 1/2 cups of red beets, peeled and chopped
1 1/2 cups of golden beets, peeled and chopped
1 cup of fresh chopped dill, stems removed
3 stalks of celery diced
2 parsnips peeled and diced
1 large onion diced
3 gloves of garlic minced
1 19oz can of navy beans, drained
1 lemon zest and juiced
1/2 cup of diced tomatoes, seeds removed
1/2 cup of diced yellow peppers
1/2 sour cream
3 table spoons olive oil
Salt and pepper to taste

Directions
in a skillet over medium high heat place 1 table spoon of oil and the onion and peppers and saute until onions start to caramelize, add garlic stir and removed from heat.
In a large soup pot over medium high heat add the remaining oil with the parsnips, celery, cabbage and saute for about three minutes. Next add beets and stock to pot, bring to a boil then reduce heat and simmer for about an hour. Once the beets start to get tender add the balance of the ingredients with the exception of the sour cream. Also add the saute onions, pepper and garlic. Salt and pepper to taste and bring to a boil, remove from heat and serve with a dallup of sour cream the center of each down and top with a sprig of dill. Serve with a nice crusty bread

Enjoy Cooking