Beet and red bean soup

Today I would like to suggest a beet and red bean soup.

I love beetroots! Beets enhance the functioning of circulatory system. They are also a good source of compounds with antioxidant properties, such as betaine and vitamin C, which have a beneficial effect on our body. Raw beetroots have a low glycemic index. Unfortunately, when boiled, their index rises, which doesn’t mean we should quit beetroots entirely. Including them in our menu will certainly make our diet more diverse!

Preparation:

I peeled the carrots and parsley roots and cut them along with leek into pieces. Then I boiled them with diced beets and a halved onion. I added bay leaves, allspice, thyme, oregano, turmeric and pepper. Then I took out the vegetables and half the beets, grated the beets and put them back to the soup together with diced potatoes and brought it all to a boil. I seasoned the soup with some salt and lemon juice. FInally, when the potatoes were tender, I added the beans. If you enjoy a lot of veggies in your soup, you can add those that were left out while cooking.