Instructions: Bring to a boil: water, peanuts, turnips, and red and yellow onion. Simmer, covered, stirring occasionally until vegetables break down and a slightly thickened broth forms, about 45 minutes. Add potatoes, carrots, rutabaga (or alternate vegetable), and water. Bring to a boil again, then simmer, covered, stirring occasionally, until potatoes are barely tender. Add beets, green onions, garlic, parsley, basil, Spike, and tamari, and simmer until beets are just tender. Soup will be a bright pink. Turn off heat. Stir in chives, butter, and sour cream, and let sit, covered, 5 minutes. Stir well and serve.

Yield:"4 1/2 quarts"

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