Beet Soup

September 25, 2018

 

 

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 or home made stock

  • 1 lb chopped tomatoes

  • 4 cups coarsely chopped beet greens (about 1 pound)

  • 1 tablespoon brown sugar

 

​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.

 

 

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