Borscht (better known as, “you didn’t think you got enough beta carotene in the 6lbs of carrots that you just ate?”)

I recently checked out “50 Simple Soups for the Slow Cooker” from the library, because Hank and I try really hard to make simple meals that we can prep ahead, take minimal time to prepare, or can be made ahead since we do yoga many nights of the week. We have been doing some serious soup making since the first day it seemed chilly enough to fully enjoy a warm meal that doesn’t need chewing.

On Saturday, after we got our 45 pound CSA share, we decided to make the slow cooker borscht recipe in the above book. In case you aren’t sure what borscht is here is my best description: try to imagine beets, carrots and potatoes pureed into drinkable goodness, then add some dill and hard boiled eggs and you are all set.

The meal, although cooked on Saturday, was for Monday night. So, last night (Monday) we re-heated it, hard boiled some eggs, thawed out (and toasted) some delicious jalapeno cornbread we made awhile back, and chowed down.

We also blobbed some fat free greek yogurt into the mix, because Hank and I are in agreement that greek yogurt makes everything better.

Oh, and in case you wanted to see those carrots…

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