Peel and cook beets. I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone. Cool unless you are adding it to soup.
Wash and cut veggies. Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.
Add remaining ingredients. Blend to desired texture.
You can use this as a side dish. Add it to yogurt or top a salad with it
Rinse and drain beans good if you are using canned beans.
Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.
The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.
Add oil, garlic, and onion to a cast iron skillet.
Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes.
Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)
Add peppers to a vitamix with the garlic and onion.
Purée until semi-fine consistency, a little chunky is ok.
Add mixture back to pot over medium heat.
Add Bone broth, beans, and stir.
Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.