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

INGREDIENTS

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

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.