Beet Soup with Potatoes and Beet Greens

Name: Beet Soup with Potatoes and Beet Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams cups coarsely chopped beet greens (about; 340 grams 1/2 cups finely chopped peeled beets (about; 0 teaspoons black pepper; 1 Tbsp brown sugar; 595 grams beef broth; 411 grams no-salt-added diced tomatoes, undrained; 237 milliliters diagonally sliced carrot; 118 milliliters finely chopped celery; 1 Tbsp olive oil; 237 milliliters chopped onion; 227 grams 1/2 cups finely chopped red potatoes (about; 2 Tbsps tomato paste; 355 milliliters water

Beet Soup with Potatoes and Beet Greens is a gluten free and dairy free recipe with 6 servings. This soup has 150 calories, 6g of protein, and 3g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of water, tomato paste, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, carrot, and celery; saut 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.

Ingredients you will need

Beet Greens