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Print this Recipe    Beet Green Chowder

Creamy Beet Green Chowder

1/2 tablespoon canola or olive oil
1 large onion, chopped
2 stalks celery, chopped
1/2 teaspoon crushed pepper flakes
10 cloves garlic, minced or pressed
5 cups water
2 medium potatoes, peeled and cut into small pieces
1 bunch beet greens
2 cups sliced mushrooms
1/2 cup chopped fresh basil
salt and pepper to taste
parsley or broccoli sprouts to garnish

In the bottom of a large soup pot, saute the onion in oil until
soft. Add celery, pepper flakes, and garlic (10 cloves for true
garlic lovers!). Saute until vegetables are slightly tender. Add
the water and the potatoes. Bring to a boil, reduce heat, and
simmer until potatoes are tender-about 15 minutes. Add greens and
cook until wilted-approximately another 10 minutes. Puree the
mixture in a blender, 2 cups at a time, until all is pureed. Return
to pot and add mushrooms and basil.. Cook for another 15 minutes
or until the mushrooms are soft. Add salt and pepper to taste.
Garnish with parsley or sprouts and serve.


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