No Nightshade Veggie Soup

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Recipe byHessie

Notes:

Nightshade vegetables are tomatoes, potatoes, peppers and eggplant. There are more these are the main ones. They cause me to have migraines, so I have had to look for recipes that do not include the veggies. This one even looks like it has tomatoes and taste like it also. I have no idea where I found the recipe.
I have not tried adding celery, but I am thinking of adding some.
I plan to incorporate this recipe into many other soup recipes when needing to substitute tomatoes.
Note: if to many beets are used the color will be to red. If you want a Halloween soup add more. LOL!

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Ingredients:

1 large or 2 small beets, peeled and cubed
2 cups carrots, thinly sliced
5 cloves garlic, minced
1 tablespoon basil, fresh cut
3 quarts water or broth may be used
3 tablespoons oil
3 cups broccoli, diced stalks and florets
2 to 3 large leeks, thoroughly washed, white part cut into small rings
1 teaspoon sugar
1 tablespoon or to taste, salt
1 teaspoon or to taste, pepper
2 pounds ground beef, lean, optional
1 tablespoon or more lemon juice or apple cider vinegar
1 pint carrot juice
1 teaspoons thyme, fresh minced
1 yellow onion, roughly chopped

Prepare beets: Heat the oil in a large skillet at medium-high. Add cubed beets along with half the onion and lemon juice. Saute until the onions are transparent, then add half the water and then sugar. Cover and allow to simmer until the beets are tender and set aside.
While beets are cooking you can start preparing soup!
In a large stock pot saute the rest of the onion and leeks until transparent. Add garlic and ground beef and cook through. Add carrot juice, the rest of the water or broth and bring to a boil. Once boiling, add in carrots, broccoli and cook until tender. Lastly, add in cooked beets, basil and thyme, and salt & pepper.
Simmer just long enough to blend the flavors (10 to 30 minutes).