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Beet Soup Recipe

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Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.

Beet soup served in a white bowl with a spoon.

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We are now well and truly into soup season, and I for one couldn’t be happier! There’s no better way to spend a chilly evening than a big bowl of homemade soup!

This delicious beet soup recipe is bold in color and flavor and it so simple to make with a few fresh and tasty ingredients. I was inspired by Borscht, a soup of Ukrainian origin, composed mainly of beets.

It’s a great way to use up Beets. You’ll only use the roots for this recipe, you can sauté the beet greens for later or serve them on top.

If you are like me and are totally into soups right now, be sure to check out my Instant Pot Jamaican Jerk Chicken Soup and Lentil Soup with Sausage.

How to make this beet soup recipe

  • Gather and prep your ingredients.
Ingredients for the recipe on a kitchen work top.
Chopped beats on a wooden chopping board.
  • Add beets and carrot to a blender or food processor and process until finely ground. Set aside.
The blended carrots and beets in a food processor.
  • Brown sausage and onions over medium-high heat in a large heavy bottom pot.
Browning the sausage and onions in a dutch oven.
  • Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
Ground beets aded to the pot.
  • Add chicken broth, thyme, and beans. Reduce heat to medium and bring to a simmer and simmer for 20 minutes, stirring occasionally.
Stirring in the broth, thyme and beans with a wooden spatula.
  • Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy!
The beet soup in a dutch oven before serving.

How long does it keep?

Soups are so great for make ahead meals, I often cook up a pot on a Sunday and then enjoy it for lunches throughout the week. Once you have made the soup, let it cool to room temperature and then transfer it to an airtight container. The soup will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on a medium heat stirring occasionally to serve. You can also reheat it in the microwave for 3 minutes, stirring every 60 seconds.

Can you freeze it?

This beet soup recipe freezes really well. I don’t know about you, but there’s always some soup in my freezer!

Let the soup cool before freezing it in a container or ziplock bag and it will keep well for up to 6 months. Thaw frozen soup in the fridge overnight before reheating.

How do you serve it?

This is a great hearty and warming lunch option, but you can easily serve it as a sit down appetizer or as a main with some warm crusty bread. I like to serve my beet soup with a little sour cream which adds a wonderful creamy freshness.

A dollop of sour cream on top of the soup.

Recipe Notes and Tips

  • If you can, make the soup in a heavy-bottomed pan or dutch oven. It will distribute heat more evenly and the bottom is less likely to scorch.
  • I use the blender to grind my beets and carrots so it has a similar texture to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
  • You can use chicken, beef, or vegetable broth in this recipe.
  • If storing, let the soup cool completely before placing in a container.

More Easy Soup Recipes

Beet Soup Recipe

Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.
Course Soup
Cuisine American
Keyword beet and bean soup, beet soup from scratch, how to make beet soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 249kcal
Author Tanya

Ingredients

  • 3 large beets about 1 ½ lbs, chopped
  • 1 medium carrot chopped
  • 1/2 lb Italian sausage
  • 1 yellow onion chopped
  • 4 cups chicken broth
  • 2 sprigs thyme
  • 15 oz can Northern beans drained
  • Salt and pepper to taste
  • Sour cream optional

Instructions

  • Add beets and carrot to a blender or food processor and process until finely ground. Set aside.
  • Brown sausage and onions over medium-high heat in a large heavy bottom pot. Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
  • Add chicken broth, thyme, and beans. Reduce heat to medium and bring to a simmer and simmer for 20 minutes, stirring occasionally.
  • Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy.

Notes

  • If you can, make the soup in a heavy bottomed pan or dutch oven. It will distribute heat more evenly and the bottom is less likely to catch.
  • I use the blender to grind my beets and carrots so it has a similar texture to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
  • You can use chicken, beef, or vegetable broth in this recipe.
  • If storing, let the soup cool completely before placing in a container.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 897mg | Potassium: 662mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1728IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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