Spring Beet and Carrot Soup
- 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
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!
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user YOKAY9.