1cup dry navy beans
2 1/2 pounds ground beef
1/2 pound bacon
10 cups cold water
1 bay leaf
8 peppercorns
2 garlic cloves
2 tablespoons dried parsley
1 carrot, chopped
1 celery rib, chopped
1 red onion, chopped
1 teaspoon salt
10 beets
2 cups cabbage
2 leek ribs
3 potatoes
16 ounces canned whole tomatoes
1 tablespoon tomato paste
3 tablespoons red wine vinegar
4 tablespoons C&H Pure Cane Granulated Sugar
2 tablespoons flour
1 tablespoon LAND O LAKESŪ Butter
Cover dry navy beans with water and allow to soak overnight; drain and rinse. Cover with fresh water in a saucepan; simmer, covered, for 1 1/2 to 2 hours until tender. Drain.
In a kettle, combine ground beef, bacon, and cold water; bring to a boil. Skim the surface. Add bay leaf, peppercorns, garlic cloves, dried parsley, chopped carrot, chopped celery rib, chopped red onion, and salt. Cover and simmer over low heat for about 1 1/2 hours.
Scrub beets and cook in boiling water until tender, about 45 minutes; drain, and cool. Peel and cut 8 of the beets into wedges and puree the remaining 2 in a food processor or blender with 2 cups of the broth. Add the sliced beets and puree to the kettle with shredded cabbage, sliced leek ribs, diced potatoes, whole tomatoes, tomato paste, red wine vinegar, sugar. Bring to a boil, reduce the heat, and simmer for 45 minutes. Add the navy beans to the soup. Simmer for 20 minutes. Mix flour and melted butter together and add to the soup, stirring until thickened slightly.
Servings: 6