Beet-the-Heat Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cans sliced beets; drained & rinsed2 cans (14 oz each) low sodium vegetable broth1 small onion, peeled & chopped1 clove garlic, peeled & chopped
Take 1 c beets chop & set rest aside.
In saucepan over high heat, bring to a boil, remaining ingredients plus remaining beets. Cook 2 min. Then puree mixture 1 min. Tranfer to bowl, stir in chopped beets, and 1 tbsp red wine vinegar. Serve cold or at room temp
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIFEFIRST.
In saucepan over high heat, bring to a boil, remaining ingredients plus remaining beets. Cook 2 min. Then puree mixture 1 min. Tranfer to bowl, stir in chopped beets, and 1 tbsp red wine vinegar. Serve cold or at room temp
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIFEFIRST.
Nutritional Info Amount Per Serving
- Calories: 85.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,085.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.9 g
- Protein: 1.0 g
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