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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.

Adapted from Bon Appetit

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