• 3 beets
• 3 potato (yukon gold)
• 2 carrot
• 1 medium white onion
• 1 red bell pepper
• 2 celery stalks
• 2 cloves garlic
• 2 bay leaves
• 3 tbsp chopped dill
• 4 cups chicken broth
• 4 tbsp ketchup
• 1 can cannelini beans
• 2 tbsp white vinegar
• salt
• pepper
• olive oil

1. finely chop onion, bell pepper, and celery. transfer to a bowl.
2. grate the beets.
3. dice the potatoes and carrots, transfer to a separate bowl.
4. transfer grated beets to a large pot and saute in 2 tbsp olive oil for 10 minutes at medium high heat.
5. add broth and 1 cup water to the pot. add potatoes and carrots and cook under tender.
6. while potatoes are cooking, saute onion, celery, and bell pepper mixture in 2 tbsp oil for 7-8 minutes. add ketchup and stir for 1 minute, then transfer to the pot.
7. when potatoes are tender, add beans, bay leaves, dill, vinegar, salt, pepper, and pressed garlic clove.