Spring Beet and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.2 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Spring Beet and Carrot Soup calories by ingredient

Number of Servings: 10


    Small bunch of small beets, tops and roots.
    Small bunch of carrots, tops and roots.
    1 large potato.
    1 package frozen Fordhook Limas.
    1 package frozen sweet corn kernels.
    2 cans stewed tomatoes.
    Seasonings to taste.


I bought the beets and carrots fresh from the Farmers Market. The seller mentioned that the carrot and beet greens are excellent sautéed. Another customer added they were good in soup, so that is where this recipe was born. The beet greens were in the nutritional info, but the carrot greens were not. I liked them in this soup, so add them if you like!


Wash and cut all fresh veggies into bite sizes pieces. Add fresh and frozen veggies to large pot, add tomatoes, cover with water and boil until beets are tender. Season to taste.

Serving Size: 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user YOKAY9.