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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 349.7
  • Total Fat: 18.1 g
  • Cholesterol: 55.7 mg
  • Sodium: 617.9 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Collard-Beet soup calories by ingredient
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Collard-Beet soup

Submitted by: MILLEE42

Introduction

This started out as Borscht, but I didn't have cabbage, so I tried it with Collards. It's pretty good this way, especially for DH who really doesn't like cabbage. This started out as Borscht, but I didn't have cabbage, so I tried it with Collards. It's pretty good this way, especially for DH who really doesn't like cabbage.
Number of Servings: 8

Ingredients

    *6 cups beef broth (I used Better than Bouillion beef base and water)
    * 1 pound ground beef, browned and excess fat drained off
    * 1 large onion, minced
    * 2 large beets, peeled, cut into 1/2-inch cubes
    * 2 carrots, peeled and sliced
    * 3 cloves garlic, minced
    * 3 large russet potatoes, peeled and cut into 1/2-inch cubes
    * 2 cups thinly sliced Collards
    * 1 cup roughly chopped fresh spinach (or beet greens)
    * 1 tbs dried dill (or 1/4 cup fresh)
    * 3 Tbsp balsamic vinegar
    * Salt and pepper to taste

Directions

Brown ground beef in a deep heavy pot, draining off most of the grease after cooking. Add onion and cook a few minutes with ground beef, until onion is soft and translucent. Add Worcestershire sauce and vinegar and stir to loosen any stuck bits before adding beets, carrots, beef broth, and garlic. Bring to a boil and simmer for 20 minutes, or until beets and carrots are beginning to soften. Add potatoes, collards, spinach, dill, and bay leaf. Simmer for 30 more minutes, or until potatoes are tender. Add salt and pepper to taste.

Discard bay leaf. Ladle soup into bowls. Top with yogurt and a little fresh dill, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user MILLEE42.






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