8 medium beets, cooked until tender, peeled & diced
2 L water 8 cup
2 large carrots, diced
2 red or white potatoes, diced
2 stalks celery, diced
250 ml green beans, sliced 1 cup
1 onion, diced
1 clove garlic, chopped
45 ml butter 3 tbsp
25 ml fresh dill weed, finely chopped 2 tbsp
1 can tomato soup
250 ml half ‘n’ half cream 1 cup
salt & pepper to taste
Combine first 6 ingredients in large pot. Cook over medium heat 30 to 45 minutes, until vegetables are tender. Sauté onions and garlic in butter and add to soup. Add tomato soup and chopped dill. Simmer 5 to 10 minutes. Season with salt and pepper. Stir in cream. Serve immediately.
Serves 8