Beet and Cabbage Soup

• 1/4 cup (1/2 stick) unsalted butter
• 3 cups coarsely chopped peeled raw beets
• 3 cups chopped onion
• 3 celery stalks, coarsely chopped
• 1 cup chopped cabbage (preferably red)
• 3 Tbsp finely chopped seeded jalapeño chiles
• 5 cups low-salt chicken or veggie broth
• 2 Tbsp fresh lime juice
• Tortilla chips
• Sour cream

1. Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes.

2. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.

3. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Add more broth until desired consistency is reached. Ladle soup into bowls and top with tortilla chips and sour cream.