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

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Mediterranean Meat Loaf

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

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.