Beet Soup with Potatoes and Beet Greens

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

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.