Beet Soup with Potatoes and Beet Greens

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 17%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.5g
  • Carbohydrate: 22.2g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 625mg
  • Calcium: 88mg

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.
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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beet Soup with Potatoes and Beet Greens Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy