How to Make Homemade Beet Soup | Quick | Healthy
Homemade beet soup is the perfect cozy one-pot meal deep in the heart of winter. It’s super healthy with lots of fiber and vibrant antioxidants, it’s quick to make and full of flavor. Serve with a side of crusty homemade bread and no one walks away from the dinner table hungry.
In these cold winter days, my meal planning leans into lots of warm, hearty soups. The freezer is still full of the garden harvest and I certainly don’t want to venture out of the house to the grocery store with negative temperatures.
This homemade beet soup perfectly lends itself to these February days, when the daylight is still short and we long to stay tucked away all warm and cozy. It makes a great Valentine’s Day meal centerpiece or side dish. And it provides the deep nourishment our bodies crave this time of year when garden fresh eating is on pause and the holiday sugar overload really isn’t that far behind us.
Why You’ll Love This Homemade Beet Soup
Super healthy – This hearty recipe provides lots of fiber and antioxidants through the rich colors in the vegetables, especially the beets. Also made with homemade bone broth and thyme, these healthy properties aid detox pathways in the body, help repair the gut and assist the immune system to fight off common illnesses and diseases.
Simple and quick one-pot meal – You’ll appreciate the simplicity of this savory dish as it comes together in about 45 minutes inside one pot. The earthy flavors meld together with a quick sauté and simmer on medium heat and cleanup is a breeze with just one dish. Prep time is even quicker if measuring pre-diced veggies from the freezer. If you’re using fresh ingredients from the store, recruit the whole family to make chopping and dicing even quicker.
Frugal – Honestly, with the cost of food these days, who doesn’t love a delicious frugal meal?! It’s suitable for both vegetarians and those of us who want to save on the cost of meat. Especially when you eat primarily organic meat. Pair it with a side of homemade sourdough bread and it’s a meal that costs pennies!
Helpful Hints
- This homemade beet soup is the perfect recipe to double or triple and freeze for future meals. On busy nights when there’s no time to cook, just thaw and heat. No need to grab so-called “convenience” foods that are expensive and full of unhealthy, ultra-processed ingredients.
- I puree with an immersion blender, but it can easily be transferred to a regular blender instead. If you’re using the immersion blender, use a stainless steel saucepan so it doesn’t damage the coating.
- This recipe, like most soup recipes, is versatile by nature. If you don’t care for an ingredient or there’s a food allergy in the family, substitute or simply eliminate it. Trust me, it will still be delicious.
- For an even deeper depth of flavor, sauté the beets with the other vegetables first before simmering with the broth.
How to Make Homemade Beet Soup
What You’ll Need
Beets, carrots, celery, onion and garlic (not pictured)- Use fresh from the garden in the fall or purchase from the store. Buy them organic if it’s possible! Use frozen from your freezer too, if you preserve from the garden.
Thyme – Fresh or dried works perfectly in this recipe. If you’re using fresh thyme, double the amount to one tablespoon.
Broth – Any flavor of broth works well for this homemade beet soup. Make this recipe even more nutritious by making your own broth. Homemade broth adds a richer flavor making this soup even more delicious.
A full list of ingredients is listed in the recipe card down below.
Step-by-Step Instructions
In a medium-sized saucepan, melt the butter over low heat.
Sauté the onions until they are soft and begin to caramelize.
Next, add the carrots and celery, thyme and salt. Sauté until they begin to soften.
Add the beets and broth to the sautéed vegetables. Simmer together on medium-high heat until all the vegetables are soft enough to be pureed.
Puree with an immersion blender or transfer to a regular blender.
Serve immediately with a dollop of sour cream and a sprinkle of thyme. It’s optional, but delicious. Enjoy!
FAQ’s
Do the beet skins need to be peeled off?
This is a personal preference, but I say it’s not necessary. I never peel my beets and the texture turns out perfectly smooth. Scrub them well before dicing.
Do the vegetables need to be sautéed before simmering with the broth?
Sautéing the vegetables, especially the carrots and onions, increase their sweet flavor profile, thus balancing the earthy flavor of the beets. While it’s not necessary for a delicious soup, it’ll be more appetizing to the palette and certainly more appealing to kids.
How should homemade beet soup be stored?
Store beet soup in an airtight container in the fridge up to five days. Or store in the freezer for 2-3 months. If freezing in glass jars, leave enough head space for expansion so the jars don’t crack.
Is this recipe safe for canning?
To be cautious, I do not recommend canning this particular recipe. I did not follow a safe beet soup canning recipe. However, if that is something you’re interested in doing, do an online search for an appropriate recipe. You’ll need a pressure canner because beets are not safe for water bath canning.
More Recipes From Becky’s Kitchen
The Best Homemade Pumpkin Sausage Soup for Fall
Sourdough Starter | How to Make a No-Discard Small-Batch
The Best From-Scratch Cheesy Sourdough Pizza Rolls
Homemade Apple Cider Vinegar | Healthy, Simple and Frugal
“Do you not know that your body is a temple of the Holy Spirit within you, which you have from God? You are not your own; you were bought with a price. So glorify God in your body.” 1 Corinthians 6:19-20
If you make this recipe and love it, I invite you to come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Simple Homemade Beet Soup
Homemade beet soup is the perfect cozy one-pot meal deep in the heart of winter. It's super healthy with lots of fiber and vibrant antioxidants, it's quick to make and full of flavor. Serve with a side of crusty homemade bread and no one walks away from the dinner table hungry.
Ingredients
- 2 tablespoons butter
- 1 medium sized onion, diced
- 1 garlic clove, minced
- 1/2 tablespoon dried thyme
- 3/4 tablespoon of salt
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cups diced beets
- 3-4 cups broth
- Sour cream for a garnish (optional)
Instructions
- In a medium-sized saucepan, melt the butter over low heat.
- Sauté the onions until they are soft and begin to caramelize.
- Next, add the carrots and celery, thyme and salt. Sauté until they begin to soften.
- Add the beets and broth to the sautéed vegetables. Simmer together on medium-high heat until all the vegetables are soft enough to be pureed. Puree with an immersion blender or transfer to a regular blender.
- Serve immediately with a dollop of sour cream and a sprinkle of thyme. It's optional, but delicious. Enjoy!
Notes
- This homemade beet soup is the perfect recipe to double or triple and freeze for future meals. On busy nights when there's no time to cook, just thaw and heat. No need to grab so-called "convenience" foods that are expensive and full of unhealthy, ultra-processed ingredients.
- I puree with an immersion blender, but it can easily be transferred to a regular blender instead. If you're using the immersion blender, use a stainless steel saucepan so it doesn't damage the coating.
- This recipe, like most soup recipes, is versatile by nature. If you don't care for an ingredient or there's a food allergy in the family, substitute or simply eliminate it. Trust me, it will still be delicious.
For an even deeper depth of flavor, sauté the beets with the other vegetables first before simmering with the broth.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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