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1. Fill the 5-quart pot half way with filtered water and bring to a boil.
2. Clean Cabbage and potatoes.
3. Chop a half a head of cabbage and chop your potatoes.
4. Add cabbage and potatoes to boiling water. Cover and let simmer.
5. Prepare beets for slicing.
6. Slice the beets using the Spiral Vegetable Slicer or Spirooli.
7. Chop your carrots.
8. Chop your onion.
9. Chop your red pepper
10. Add sliced beets, carrots, red pepper and onions to frying pan.
11. Add a half jar of pasta sauce with some ketchup to same frying pan.
12. Add some olive oil and balsamic vinegar to your frying pan.
13. Add some dry garlic powder, minced garlic, a dash of salt and a shot of black pepper to the frying pan.
14. Stir ingredients of frying pan over medium heat for 10 minutes.
15. Add the contents of the frying pan into the boiling 6-quart pot and stir all together until you reach a nice beautiful red color. Add water to make pot full in necessary.
16. Add 4-5 dashes of salt into the boiling pot.
17. Cut celery into small pieces and add to the boiling pot, stir occasionally.
18. Cut tomatoes into small slices and add to the boiling pot.
19. Drain the liquid from the can of red beans and then add the beans to the pot as well.
20. Break Broccoli crown into small pieces and add to pot.
21. Add 6 pieces of dry Bay leaf.
22. Finely chop Fresh dill and parsley and add them into the boiling pot.
23. Use a garlic presser to press 4 cloves of garlic into the pot.
24. Let it cook all together on small fire for an extra 10 minutes.

Take the pot from the stove and let it sit for another 10 minutes before serving the soup in bowls.

Additions:
When serving you can also add a tablespoonful of sour cream into each bowl and blend it really well with the soup.
You can also add some fresh chopped dill, parsley and squeezed fresh garlic into each serving bowl if you like.
You may even add your favorite meat and make your soup a hearty stew.

Ingredients:
Half a head of cabbage
1 Broccoli crown
1 Red Pepper
2 Medium sized Tomatoes
2 Medium sized Potatoes
4 Organic Carrots
2 Fresh Whole Beets
1 Onion
4-5 Organic Celery Stalks
A fresh bunch of Dill and Parsley
Half jar of Pasta Sauce
Tablespoon of ketchup
1 can of Organic Red Beans

Half tablespoon of Balsamic Vinegar
Half tablespoon of Olive Oil
Minced, dried or fresh garlic
Black pepper.
3-4 dashes of salt.

Conversions:
1 dash = 1/8 tsp
1 pinch = 1/16 tsp (1/2 dash)
1 smidgen = 1/32 tsp (1/4 dash)
1 nip = 1/64 tsp (1/8 dash)
More Conversions
 

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