Beet Soup with Potatoes and Beet Greens

recipe
This simple beet soup is hearty, nourishing, and flavorful.  Serve with buttered crusty bread for a complete meal. 

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Jean Kressy,

March 2001
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