Borscht | Red Beet Soup

1 can of kidney beans 
5 petite yellow potatoes, diced
2 carrots, shredded 
2 med red beets or one large beet, shredded
1/2 med cabbage head, shredded
1 yellow onion, diced 
1small bunch of dill, chopped 
4-6 cloves of garlic, minced  
4 oz tomato paste
5 qtr of filtered water 
salt and pepper to taste 

Preparation:

Clean and peel potatoes, carrots, and red beets, then shred carrots and red beets. Chop onion. Fine chop dill (just enough to fit in the palm of your hand) and mince 4 -6 garlic cloves. Cut potatoes into bite sizes pieces. Cut cabbage in 4 quarters and cut lengthwise.

Cooking: 

In a  Dutch oven or stockpot, add olive oil and saute onions until transparent, add carrots and cook for 5 min, stirring occasionally, add red beets and cook for another 5-7 min, or until soft. 

Add the remaining ingredients cooked beans, tomato paste, potatoes, cabbage, and water and bring to boil, reduce to a simmer for 10-15 mins or until potatoes are cooked through, stirring occasionally. Remove from the stove, add dill, and let sit for about 10 min covered. Add salt and pepper to taste.