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.
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.
This is a great soup recipe that is both easy to make and tasty to please everyone in the house. Plus, it's the best comforting soup recipe I've found that is also quite good for you. Great weeknight recipe!
Excellent & easy-to-prepare. Given how sweet carrots & beets are naturally, I should have omitted (or at least halved) the sugar. That said, I added a splash of red wine vinegar & some sriracha (my go-to condiment) to temper the sweetness. Also, my grocery store was out of beet greens, so I used kale. I might try spinach next time (cooks faster, for starters). I will definitely make this soup again, though!
We followed the recipe except omitted the water. At the end of the cooking, we pureed the soup with a hand blender and served with creme fraiche on top and crusty bread on the side. It was delicious! Also a great way to get rid of a bunch of beets and potatoes quickly.
This was delicious. It was easy. And it was a beautiful soup (perfect for the holidays)! Plus, my husband said "Mmm, this is yummy!"
I'll be freezing the rest and looking forward to delicious leftovers.
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