Beet and Black Bean Soup

Name: Beet and Black Bean Soup
Yield: 4
Ingredients: '1 cup of finely chopped onion'; '1 1/2 cups of diced beet'; '1 cup of chopped celery'; '1/3 cup of butter'; '1/2 teaspoon of caraway seeds'; '5 cups of vegetable broth'; '1 tablespoon of honey'; '3 tablespoons of vinegar'; '250g of cooked black beans'; '1 pickled cucumber'; '6 sprigs of parsley'; 'Salt to taste or sea salt as desired'; '1 cup (200g) of natural yogurt'

1
'1 cup of finely chopped onion'
2
'1 1/2 cups of diced beet'
3
'1 cup of chopped celery'
4
'1/3 cup of butter'
5
'1/2 teaspoon of caraway seeds'
6
'5 cups of vegetable broth'
7
'1 tablespoon of honey'
8
'3 tablespoons of vinegar'
9
'250g of cooked black beans'
10
'1 pickled cucumber'
11
'6 sprigs of parsley'
12
'Salt to taste or sea salt as desired'
13
'1 cup (200g) of natural yogurt'

Ingredients

1
'1 cup of finely chopped onion'
2
'1 1/2 cups of diced beet'
3
'1 cup of chopped celery'
4
'1/3 cup of butter'
5
'1/2 teaspoon of caraway seeds'
6
'5 cups of vegetable broth'
7
'1 tablespoon of honey'
8
'3 tablespoons of vinegar'
9
'250g of cooked black beans'
10
'1 pickled cucumber'
11
'6 sprigs of parsley'
12
'Salt to taste or sea salt as desired'
13
'1 cup (200g) of natural yogurt'

Directions

1
'Peel the onions and chop finely.'
2
'Peel the beets and cut into sticks.'
3
'Remove the celery strings, wash, and chop finely.'
4
'Sauté the onion in butter until golden, then add the remaining vegetables and cook quickly.'
5
'Season with caraway seeds.'
6
'Add the vegetable broth, honey, and vinegar
7
Simmer for 15 minutes.'
8
'Wash the black beans and cut once down the center.'
9
'Cut the pickled cucumber into fine sticks.'
10
'Separate the parsley leaves from the stems.'
11
'Place the black beans, cucumber, and parsley in the soup and reheat.'
12
'Season to taste with salt.'
13
'Serve in 4 bowls and garnish each with a spoonful of yogurt
14
Serve four portions.'