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.