Beet Soup with Potatoes and Beet Greens |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This simple beet soup is hearty, nourishing, and flavorful. Serve with buttered crusty bread for a complete meal. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup diagonally sliced carrot |
1/2 cup finely chopped celery |
1 1/2 cups finely chopped peeled beets (about 3/4 pound) |
1 1/2 cups finely chopped red potatoes (about 1/2 pound) |
1 1/2 cups water |
2 tablespoons tomato paste |
1/8 teaspoon black pepper |
2 (10 1/2-ounce) cans beef broth |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
4 cups coarsely chopped beet greens (about 1 pound) |
1 tablespoon brown sugar |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 5 minutes or until tender, stirring frequently. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar; cook 5 minutes.
|
|