Be-lated Beet Soup

SORRY!!! for the delayed beet remix, life and Vegas took over.

{D's post will also be delayed as good news and Vegas has taken over her life, too}

After days of 'holiday' eating, this light beet soup was a meal accepted with arms wide open and tummy just waiting to be soothed.

This is the kind of food that my mom made for us on the daily, something clean and light, no bells and whistles.  It had to be, a working mom with 4 kids, shuttling them from school and practice, you've got limits, but they can always be delicious.  It's quick, nutritious, and easy, and takes less than 5 ingredients to make, just my kind of recipe.

Beet Soup

• 1 bunch of beets (usually comes with 3 at the store)
• 2 quarts of water, can substitute with your choice of broth
• kosher salt & pepper to taste

1. Boil the 2 quarts of water, and a pinch of kosher salt
2. Cut stems from the beet root
3. Cut the stem in leaves in about 1 inch lengths. Wash stems and leaves.
4. Wash the beet root, and peel the skin
5. Cut the beat root in 1/4 pieces of 1/8 pieces, up to you
6. Place the beets into the boiling water, turn down to medium-low
7. After about 20 minutes add the stems and leaves and simmer for another 10 minutes, or until the stems and leaves are tender.

You can eat it as is, or get a bowl of rice and top it with the beet soup

I also like eating it with a green onion egg omelet.