Ingredients

2 tbsp (25 mL) butter 6 Ontario Beets, peeled and shredded 4 Ontario Leeks, chopped 2 cups (500 mL) sliced Ontario Mushrooms 2 Ontario Carrots, shredded 2 cloves Ontario Garlic, minced 1 Ontario Onion, chopped 1 Ontario White Turnip, peeled and shredded 1 stalk celery, chopped 1 Ontario Potato, peeled and chopped 2 bay leaves 7 cups (1.75 L) beef or vegetable broth 2 tbsp (25 mL) tomato paste 2 cups (500 mL) shredded Ontario Cabbage 1 can (19 oz/540 mL) white kidney beans, drained and rinsed 3 tbsp (50 mL) red wine vinegar 1 tsp (5 mL) granulated sugar Salt and pepper Sour cream and snipped chives or green onion tops

Description

In Large Saucepan, Melt Butter Over Medium Heat. Add Beets, Leeks, Mushrooms, Carrots, Garlic, Onion, White Turnip, Celery, Potato And Bay Leaves; Cook, Stirring Occasionally, For 20 Minutes. Stir In Broth And Tomato Paste. Bring To

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