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Beet Soup with Potatoes and Beet Greens

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. 

Cooking Light MARCH 2001

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

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.

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
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Beet Soup with Potatoes and Beet Greens Recipe

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