O.K. So, not to make your ears bleed, but I really love beets! I can’t say that enough. I cook with them all the time and they are SO healthy! Instead of throwing away the leafy tops, I use them. They are very edible and also very healthy. I thought s good way to start cooking with the greens was in soup! Easy to make, healthy and who doesn’t love a good bowl of hot soup?
Beans are also quite healthy; full of protein, fibre and other good nutrients. I used navy beans and chicken chorizo sausage. I used chicken to cut the fat but, other sausage would work too. A different flavour can also be used if you don’t like spicy foods. Start the beens (dried, preferably) by simmering until soft for about an hour. Then, drain the water, rinse and cook in fresh water. For the soup, you will need:
- 3 chicken chorizo sausages
- 1/2 and onion
- 3 garlic cloves
- The ends from a bunch of beets
- 1 cup navy beans
- 6 cups chicken stock
- Salt and pepper
To prevent the Sausages from crumbling when I browned it, I blanched it in boiling water for a couple minutes. This helps them hold their form. Then, I sliced them in half lengthwise (you might want to do this twice so, they’re quartered). Then cut them into small, spoon- sized pieces. Place a swirl of olive oil in a pot (remember this is chicken so there won’t be much fat). Brown the meat then add about half an onion, chopped t 1/4 inch and about 3 cloves of garlic, minced. Add the stocks of the beets, chopped, with the leafy parts removed. Season. Cook to soft.
At this point, start adding chicken stock. Add about 6 cups. Bring to a boil and simmer for 15 minutes. Add the beans and chopped leafy parts of the beet greens until just wilted. Adjust seasoning and serve.