Note: I'm sure that red/purple beets would work just fine. However, I worry that the appearance of the soup with the red/purple beets would be a little bit of a turn-off.

5-7 small/medium golden beets with leafy tops 2 tablespoon olive oil 2 small/medium white onions, sliced 4 garlic cloves, minced 8 cups vegetable broth (Better than Bullion was delicious in this) 1.25 teaspoon salt (or to taste) 0.5 teaspoon freshly ground black pepper (or to taste)

1. Trim leafy tops off beets, leaving 1 in. of stems attached. Cut leaves into sheds width-wise and discard any thick, tough parts. 2. Cook and drain the beets. Peel. I do this painlessly in the crockpot and have provided those instructions as a separate recipe. Cut the beets into cubes and set aside. 3. Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until lightly browned, about 4 minutes. Add broth and sliced beets. Bring to a boil. Stir in reserved beet greens and cook until wilted, about 1 minute. Add more broth if you like. Season with salt and freshly ground black pepper.