Green Beans & Beet Rootsand Leaves Soup

6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


""

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (374.5 g)
  • Calories 130.2
  • Total Fat - 7.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 13.2 mg
  • Sodium - 1432.8 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.2 g
  • Protein - 3.9 g
  • Calcium - 89.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step 1

Trim leafy tops off beets, leaving 1 in. of stems attached. Wash beets and leaves, discarding tough stems.

Step 2

Put beets in a medium saucepan and cover with water. Bring to a boil, covered; reduce heat and simmer until beets are tender when pierced, 35 to 45 minutes. Drain and let cool. Remove skin and stems, grate them

Step 3

Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until lightly browned, about 4 minutes.

Step 4

Add broth and beets, add beans undrained that you have whirled in blender, add thyme; bring to a boil.

Step 5

Stir in reserved beet greens that have been minced fine and cook until wilted, about 1 minute. Add more broth if you like.

Step 6

Season with salt and freshly ground black pepper then add in sour cream.

Tips & Variations


No special items needed.

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