Beet Stew with greens, Swiss chard and Bone Broth (vegetarian option available)

Beet Soup isn’t always Borscht!

My daughters Isabel and Simone absolutely love this stew and have since they were small children. They would get so excited when I told them I was making beet stew with sausage and would happily run to the garden to get pick Swiss chard and look for beets to dig. I always use organic, nitrate free (uncured) ground sausage. You can try different flavor of sausage but I particularly like a roasted red pepper, or one with some spice to it like Cajun andouille. As garnish I usually put a dollop of organic, whole milk plain yogurt to cool the soup and make the broth creamy. Yum!

INGREDIENTS

Please note-I use all organic ingredients for the beneficial nutrients they provide

*Vegetarian/vegan optional

4 Large Beets w/ tops on if you can find

1 bunch Swiss Chard (5-7 big leaves)

1 lb ground sausage (soy product or legumes optional)

1 large Onion

2 quarts Chicken broth (or better yet homemade Bone broth) *Sub for vegetable broth if you are veg/vegan

3 tbsp Extra Virgin Olive Oil

4 cloves Garlic

2 Tbsp Miso paste (fermented soy or chickpea paste)

Salt to taste (or a splash of Tamari)

Optional whole milk plain yogurt for garnish

Directions

Use a large stock pot-I prefer enamel coated cast iron like Le Creuset. Dice onion-sauté in olive oil at low/medium heat until transparent. Add ground sausage, cook until crispy brown and then add broth and cook until simmering (about 10 minutes). Cut beets in 1 inch cubes then add to hot soup-simmer for 15 minutes or until beets are firm but thoroughly cooked (no crunch). Chop beet greens and Swiss chard and add to soup, simmer until are soft and tender, add miso paste-stir well thoroughly dissolved. Crush garlic into soup, the miso should add plenty of salt but if needed use Tamari (fermented soy sauce)or Himalayan salt to taste.

Making Extra!

I love steamed or grated beets on salads but I also love having a big pot of stew in the fridge to grab healthy meals when I’m too busty to reinvent the wheel. I always make larger quantities than just one meal which ensures that I set my week up for successful healthy eating.