| Servings |
|
Ingredients
- 1 1/2 lbs beets peeled and cut into thin slices
- 1/2 cup onions chopped
- 1/2 tbsp fresh basil chopped, or 1/2 tsp dried basil
- 2 cups chicken stock
- 1 cup orange juice freshly squeezed
Ingredients
|
|
Instructions
- Place all of the ingredients except the orange juice in a saucepan, and simmer over medium heat until the beets are tender, about 15 to 20 minutes. Cool and puree. Add the orange juice and chill.
Recipe Notes
This soup freezes well if you have any left over.
Source: Lee Bailey's Southern Food written by Lee Bailey
