1 Tbs. canola oil
1 medium yellow onion, diced
1 large stalk celery, chopped
2 cloves garlic, minced
3 cups water
2 cups diced beets
1 cup diced white potato, peeled if desired
15-oz can stewed tomatoes
2-3 tsp. chili powder
2 tsp. oregano
1 tsp. basil
1/2 tsp. black pepper
1/2 tsp. salt
15-oz can cranberry beans or red kidney beans, drained
2 Tbs. tomato paste
1 cup chopped beet greens (optional)
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Heat oil in large saucepan. Add onion, celery and garlic sauté 5 minutes. Stir in water, beets, potato, stewed tomatoes, chili powder, oregano, basil, pepper and salt; bring to a simmer. Cook uncovered over medium-low heat, stirring occasionally, until beets and potatoes are tender, about 30 minutes.
Stir in beans, tomato paste and beet greens if desired. Cook 10-15 minutes more over low heat. Remove from heat; let stand 5-10 minutes before serving. Serves 6.
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