Begin by prepping your vegetables: peel and chop potatoes, carrots and beets; shred cabbage, chop onion. Set beets aside separately.
In a large sauce pan, heat olive oil over medium heat; add potatoes, carrots, cabbage and onion; sauté until cabbage softens.
Next, add beets, broth, can of tomatoes (undrained), lemon juice, salt and pepper; cook down until soft enough to blend into a pureed soup. (If desired, some soup may be left chunky to offer more texture).
May be served with whole grain Italian bread, sour cream and dill if desired.