2 Tablespoons vegetable oil
1 onion, chopped
1 clove garlic, chopped
½ teaspoon salt
4 small beets, washed, peeled and cubed
6 carrots, washed, peeled and sliced
1 28-ounce can diced tomatoes
4 cups low-sodium chicken or vegetable broth
½ teaspoon black pepper
Juice of 1 lemon
Beet and Tomato Soup
Servings: 8
Ingredients:
Directions:
- Heat oil in a large pot over medium heat.
- Add the onion, garlic, and salt and cook for 5 minutes.
- Add the beets, carrots, tomatoes, and broth.
- Bring to a boil, then reduce heat to low.
- Cover and cook for 1 hour.
- Let cool, and blend soup in batches until smooth.
- Stir in lemon juice and chill in the refrigerator if desired.
- Soup can be served cold or hot.
Note: To see step by step instructions on how to prepare this recipe, visit here.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Beet and Tomato Soup
Servings: 8
Ingredients:
2 Tablespoons vegetable oil
1 onion, chopped
1 clove garlic, chopped
½ teaspoon salt
4 small beets, washed, peeled and cubed
6 carrots, washed, peeled and sliced
1 28-ounce can diced tomatoes
4 cups low-sodium chicken or vegetable broth
½ teaspoon black pepper
Juice of 1 lemon
Directions:
- Heat oil in a large pot over medium heat.
- Add the onion, garlic, and salt and cook for 5 minutes.
- Add the beets, carrots, tomatoes, and broth.
- Bring to a boil, then reduce heat to low.
- Cover and cook for 1 hour.
- Let cool, and blend soup in batches until smooth.
- Stir in lemon juice and chill in the refrigerator if desired.
- Soup can be served cold or hot.
Note: To see step by step instructions on how to prepare this recipe, visit here.
Nutrition Facts
8 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 490mg | 21% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 8g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 63mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 597mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.