Beet Soup With Red Pepper And Roasted Garlic Recipe

• 2 Tbsp. extra virgin olive oil
• 1 med onion, minced
• 2 x red bell pepper, minced
• 2 c. canned beet, liquid removed, and, diced
• 15 x cloves roasted garlic
• 1/2 tsp dry sage
• 1/2 tsp dry basil
• 1/2 c. red wine
• 1 Tbsp. balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 x bay leaf
• 7 c. vegetable stock
• 1/2 c. minced fresh parsley

1. In a large soup pot, heat the oil.
2. Add in the onion and red peppers; saute/fry for 2 to 3 min or possibly till the pepper is tender.
3. Add in the beets, roasted garlic, sage, basil and wine.
4. Simmer another 2 to 3 min, allowing the wine to reduce by half.
5. Add in the balsamic vinegar, salt, black pepper, bay leaf and stock.
6. Bring to a boil; reduce heat and simmer 15 min.
7. Remove the bay leaf and garnish with parsley before serving.

extra virgin olive oil, onion, red bell pepper, canned beet, garlic, sage, basil, red wine, balsamic vinegar, salt, black pepper, bay leaf, vegetable stock, fresh parsley

Taken from cookeatshare.com/recipes/beet-soup-with-red-pepper-and-roasted-garlic-83153 (may not work)