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Beet Soup with Potatoes and Beet Greens

Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition Information

  • calories 135
  • caloriesfromfat 17 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 7.5 g
  • carbohydrate 22.2 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 625 mg
  • calcium 88 mg

How to Make It

  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.

Cook's Notes

Add the greens to the soup at the end for a nutritious boost.  If you prefer, you can use less than the four cups of beet greens called for in the recipe.