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.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
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 is incredibly simple to make with just a few fresh and tasty ingredients. I was inspired by Borscht, a traditional Ukrainian soup primarily made with beets.
For my recipe, I add Italian sausage and navy beans for flavor and heartiness. You'll only use the beet roots for this recipe; you can sauté the beet greens for later or serve them on top.
♡ Tanya
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Red beets – The star of this soup! Fresh red beets bring an earthy sweetness and gorgeous color. I process them in a blender for a finer texture that blends beautifully with the sausage.
- Carrot and yellow onion – These aromatics add natural sweetness and depth of flavor to the soup base.
- Italian sausage – Brings savory, seasoned flavor and heartiness to the soup. You can use mild or spicy depending on your preference.
- Chicken broth and fresh thyme – The flavorful base of the soup. You can substitute with beef broth for a richer flavor or vegetable broth to keep it vegetarian (just skip the sausage or use a plant-based alternative). The thyme sprigs add a herby, earthy note and are easy to remove before serving.
- Northern beans – These creamy white beans add protein and make the soup more filling. Great Northern beans or cannellini beans work well.
- Salt and pepper – Essential for bringing out all the flavors. Season to your taste at the end.
- Sour cream – Optional, but highly recommended! A dollop adds tang and creaminess that balances the earthiness of the beets.
How to make this beet soup recipe
Step 1: Gather and prep your ingredients.
Step 2: Add beets and carrots to a blender or food processor and process until finely ground. Set aside.
Step 3: Brown sausage and onions over medium-high heat in a large heavy-bottom pot.
Step 4: Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
Step 5: Add chicken broth, thyme, and beans. Reduce the heat to medium, cover, and bring to a simmer. Simmer for 20 minutes, stirring occasionally.
Step 6: Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy!
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 3 to 4 days.
Reheat the soup on the stovetop on 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 I always seem to have some soup in my freezer!
Let the soup cool before freezing it in a container or ziplock bag, and it will keep well for 2-3 months. Thaw frozen soup in the fridge overnight before reheating.
Tanya's Top Tips
- I use a blender or food processor to grind my beets and carrots, giving them a texture similar 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 it in a container.
More Easy Soup Recipes
- Creamy Cream of Mushroom Soup - Rich, velvety, and packed with earthy mushroom flavor, this homemade version is so much better than the canned stuff.
- Best Roasted Tomato Basil Soup Recipe - Classic comfort in a bowl with roasted tomatoes and fresh basil that taste like summer any time of year.
Beet Soup Recipe
Ingredients
- 3 large beets about 1 ½ lbs, peeled and chopped
- 1 medium carrot chopped
- ½ lb Italian sausage
- 1 yellow onion chopped
- 4 cups chicken broth
- 2 sprigs thyme
- 15 oz can Northern beans rinsed and 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.
Video
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.
