Rustic Vegetable-Beet Soup

Rustic Vegetable-Beet Soup


PREP 30 MINUTES   |   COOK TIME 15 MINUTES

PREP 30 MINUTES   |   COOK TIME 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Whole Pickled Beets, well drained
  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 medium sweet potato, peeled and chopped
  • 2 large cloves garlic, minced
  • 2 zucchini (about 5 ounces each), coarsely chopped
  • 2 cans (about 14 ounces each) vegetable broth
  • 1 teaspoon seasoned salt, optional
  • 1 can (15-1/2 ounces) chickpeas, drained and rinsed
  • Salt and pepper
  • 2 tablespoons each finely chopped fresh parsley and dill
  • Gremolata (recipe below), optional

DIRECTIONS

Makes 6 servings.

  1. Coarsely chop beets; set aside.
  2. 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.
  3. 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.
  4. Stir in parsley and dill.  Stir in beets.  Serve immediately topped with gremolata, if desired.


Gremolata


DIRECTIONS

1. Combine all ingredients.

INGREDIENTS

  • 1 tablespoon each: minced fresh parsley and dill
  • 2 cloves garlic, minced
  • 1 teaspoon grated lemon peel
 

Nutrition information

Per serving (1/6 of recipe): 220 calories; 6 g protein; 34 g carbohydrate;  6 g total fat;  620 mg sodium;  0 mg cholesterol;  6 g dietary fiber;  2 mg iron; 0.13 mg thiamin; 6981 IU vitamin A;  8 mg vitamin C.