BEET SOUP WITH POTATOES AND CARROTS

Serve with Coeur d'Alene Cellars Scarlet Lake

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 pepper
2 (10 1/2 ounce) cans beef broth
1 (14.5 ounce)can diced tomatoes, undrained
4 cups coarsely chopped beet greens (optional)
1 tablespoon brown sugar

Heat oil in a large Dutch oven over medium-high heat.  Add onion, carrot, and celery; saute 5 minutes or until tender, stirring frequently.  Stir in beets and next 6 ingredients.  Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender.  Stir in beet greens and brown sugar; cook 5 minutes.  Serves 6.

FOLLOW US

  • Facebook Classic
  • Twitter Classic
  • c-youtube

© 2018 by Coeur d'Alene Cellars.