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.