Beets 'N' All Beet Soup

[Guest guest]

This is what I made today with veggies from my CSA share. I've been very

negligent about posting recipes.   Diana

 

GREENS 'N' ALL BEET SOUP

 

6 cups beef or vegetable broth

1 bay leaf

2 pounds fresh beets, about 8 small to medium beets plus their greens and stems

(I just used the bunch in the share)

1 medium onion, chopped (I used spring onions from the share)

2 carrots, cut on the diagonal

Salt to taste

Freshly ground black pepper to taste

1/3 cup sugar (I used about half this amount)

1/3 cup lemon juice or a gentle vinegar (I used about half this amount)

 

 

Bring the broth to a boil. Add the bay leaf.

Trim the root and stem ends off the beets. Peel with a vegetable peeler, then

cut into slices, then into batons. Add to the pot. Trim the stems, cut into

maybe 1/2-inch lengths and add to the pot. Chop the greens -- but put these

aside for the moment.

 

Add the carrots, onion, salt and pepper to the pot. Add the greens. (Much to my

surprise, this didn't overcook the greens at all.) Bring to a boil, cover,

adjust heat to maintain a simmer and cook for about 20-30 minutes until beets

are the desired texture.

 

Stir in the sugar and lemon juice or vinegar. Serve with a dollop of sour cream

or Greek yogurt and fresh dill -- then lap it up!

 

 

NUTRITION ESTIMATE

Per Cup: 78 Cal (2% from Fat, 16% from Protein, 82% from Carb); 3 g Protein; 0 g

Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 17 g Carb; 3 g Fiber; NetCarb14; 13 g Sugar;

23 mg Calcium; 1 mg Iron; 401 mg Sodium; 0 mg Cholesterol; Weight Watchers 1

point

 

Per Cup plus 1 tablespoon sour cream: 108 Cal (25% from Fat, 13% from Protein,

62% from Carb); 4 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 18 g Carb;

3 g Fiber; NetCarb15; 13 g Sugar; 40 mg Calcium; 1 mg Iron; 408 mg Sodium; 6 mg

Cholesterol; Weight Watchers 2 points

 

 

Adapted from A Veggie Venture,

http://kitchen-parade-veggieventure.blogspot.com/2007/10/greens-n-all-beet-soup.\

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