Beet Soup with Potatoes and Beet Greens

Add the greens to the soup at the end for a nutritious boost. If you prefer, you can use less than the four cups called for.

Yield: 6 servings (serving size: 1 1/3 cups)

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
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 4  cups  coarsely chopped beet greens (about 1 pound)
• 1  tablespoon  brown sugar

Preparation

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.

Nutritional Information

Calories:

135 (17% from fat)

Fat:

2.5g (sat 0.4g,mono 1.7g,poly 0.3g)

Protein:

7.5g

Carbohydrate:

22.2g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

2.7mg

Sodium:

625mg

Calcium:

88mg