She Strengthens

Warmth in a Bowl: A Hearty Beet Soup Recipe

As I sit down to savor this rich, velvety soup, I’m transported to the snow-covered streets of 19th-century Saint Petersburg. The flavors evoke a sense of comfort and nostalgia, like coming home to a warm hug on a cold winter’s day.

A Recipe Born from Community

This soup has a special place in my heart, as it was first created for a Food Not Bombs event in San Francisco. The joy it brought to those who tasted it still resonates with me, even if my roommate wasn’t thrilled about the liberal use of her tamari sauce!

A Nourishing and Flavorful Recipe

Yields: 6-8 servings

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1 large onion, finely chopped (about 2 cups)
• 3 cloves garlic
• 2 teaspoons dried tarragon
• A few dashes fresh black pepper
• 8 cups water
• 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
• 3/4 cup pearl barley
• 1/4 cup tamari
• 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped fresh dill

For the pumpernickel croutons:

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 4 slices from pumpernickel bread, cut into 1/4-inch dice

Cooking the Soup

In a stockpot over medium heat, sauté the onion in olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute). Next, add 8 cups of water, the beets, barley, and tamari. Cover and bring to a boil, then lower the heat and simmer for 30 minutes. Finally, add the beans and simmer for another 10-15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Finish with a splash of balsamic vinegar and a sprinkle of fresh dill.

Crunchy Pumpernickel Croutons

Preheat your oven to 400°F. In a wide shallow bowl, stir together olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8-10 minutes, stirring once. Remove from oven and let cool.

Serving Suggestion

Serve the soup hot, garnished with additional fresh dill and accompanied by the crunchy pumpernickel croutons. As you take your first spoonful, let the warmth and comfort of this hearty beet soup envelop you.