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

How to Make It

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.

Chef'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.

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