Skip to main content

Rustic Vegetable Beet Soup

Rustic Vegetable Beet Soup

Prep time:
15 min.
Cook time:
15 min.
Total time:
35 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Whole Pickled Beets, well drained
2 tbsp. olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and chopped
2 cloves garlic, minced
2 zucchini, coarsely chopped
2 (14 oz.) cans vegetable broth
1 tsp. salt
1 (15.5 oz.) cans chickpeas, drained and rinsed
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
2 tbsp. Gremolata, optional
Gremolata
1 tbsp. fresh parsley and dill, minced
2 cloves garlic, minced
1 tsp. lemon peel, grated
Directions

Combine all ingredients for gremolta and set aside.

Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beet Serve immediately topped with gremolata, if desired.

More Healthy Meals

More Healthy Meals

Asparagus & Mushroom Salad

Combine all ingredients in small bowl and mix well. May be served warm or cold.

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Beet Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Red Velvet Muffins

Preheat oven to 375oF.

Rustic Vegetable Beet Soup

Combine all ingredients for gremolta and set aside.