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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

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Drain beets; reserve 2 tablespoons liquid in small bowl.

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Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

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Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

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Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Picnic Sandwich

To prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets.