Granny's Beet Soup
1 quart Apple Juice
2 1/4 pounds fresh beets, trimmed, washed, peeled and cubed
Olive oil to coat
4 cloves fresh garlic
2 Tbsp. garlic flavored olive oil
1 cup yellow onion, chopped fine
1/3 cup carrots, chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken Broth
1/2 pound browned ground beef
3 Tbsp. honey
Reduce the apple cider in a saucepan, over medium heat until reduced by half. About 1 hour. Set aside.
While the cider is reducing, coat the beets and garlic with olive oil ,wrap infoil and roast in a preheated 425°F oven until beets are soft, about 1 hour.
While the beets are roasting, heat the olive oil in a dutch oven over medium-high heat. Add the vegetables and cook for about 5 minutes.
Add the seasonings and continue cooking until vegetables are soft.
Add the roasted beets, garlic, and the reduced cider.
Add the broth and crumbled beef. Bring the mixture to a simmer.
Add the honey and simmer for 5 mminutes.