2 bunches of beets without the greens sliced small, almost diced
5 inch strip of kelp
2 cups sliced potatoes
2/12 quarts of water
Celtic Sea Salt
Put all the ingredients in a large soup pot. Simmer for 25 minutes until the beets are tender. Take the seaweed out and slice into tiny pieces. Stir it back into the soup. Taste and add salt and pepper to taste.