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Rich in color and flavor, this soup delivers in versatility. Vegetarian and beef versions alike can be made ahead and enjoyed throughout the week. Top it off with a creamy dollop of yogurt.
Sauté minced onions and garlic. When onions are translucent, add peeled and diced and beets and vegetable, chicken or beef stock and simmer until the beets have lost their color. Add carrots, potatoes and sliced cabbage and cook until the roots are tender. Season with salt and pepper, and serve with a dollop of yogurt or sour cream.