Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 7

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

Jean Kressy
Recipe by Cooking Light March 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

135 calories; calories from fat 17%; fat 2.5g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 7.5g; carbohydrates 22.2g; fiber 2.8g; cholesterol 0mg; iron 2.7mg; sodium 625mg; calcium 88mg.
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